Cook the farro: In a medium pot, bring 3 cups water, the farro, and a large pinch of salt to a boil. Cook for 25-30 minutes, until tender. Drain.

Prep the veggies: Wash and dry all produce. Meanwhile, trim the ends of the green beans, then cut into 2-inch pieces. Core, seed, and thinly slice the bell pepper. Mince or grate the garlic. Zest and halve the lemon; cutting one half into wedges. Halve, peel, and finely chop the shallot. Finely chop the mint leaves.

Cook the veggies: Heat a drizzle of olive oil in a large pan over medium heat. Add the bell pepper and green beans to the pan and cook, tossing for 7-8 minutes, until tender. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper. Remove from the pan and set aside.

Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of olive oil to the pan and cook, tossing for 2-3 minutes, until opaque. Set aside.

Make the citronette: In a large bowl, combine the shallot, a squeeze of lemon juice, and a pinch of salt and pepper. Whisk in about 2 Tablespoons olive oil. Taste and adjust with more lemon juice or olive oil, as needed

Toss and serve: Toss the cooked farro into the shallot-lemon citronette along with the veggies, arugula, shrimp, lemon zest, mint, and a large pinch of salt and pepper. Serve with a wedge of lemon and enjoy!