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Shrimp Grain Bowl

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HANDS-ON 35 MIN TOTAL 45 MIN

SERVES 4 SUBMITTED BY COWEED

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Often, you can save money by peeling your own shrimp. Look for “easy peel” on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.

¼ cup olive oil

¼ cup red wine vinegar

1 Tbsp. chopped fresh oregano

½ tsp. salt

¼ tsp. black pepper

1 lb. fresh or frozen extra-large shrimp (26-30 count), thawed, peeled, and deveined

1 zucchini, cut into 1-inch

pieces (2 cups)

1 cup red onion, cut into

1-inch pieces

¼ cup tahini

2 Tbsp. lemon juice

2 tsp. maple syrup

1 clove garlic, minced

3 Tbsp. water

3 cups hot cooked farro

2 cups cherry or grape

tomatoes, halved

2 Tbsp. chopped fresh mint

Lemon wedges

1. Whisk together oil, vinegar, oregano, salt, and pepper in a large bowl. Add shrimp, zucchini, and onion; toss to coat. If desired, chill, covered, up to 1 hour. Thread shrimp and vegetables onto eight 8-inch skewers. (If using wooden skewers, soak in water 30 minutes before using.)

2. Preheat an outdoor grill to medium heat (325°F to 375°F). Meanwhile, for dressing, whisk together tahini, lemon juice, maple syrup, and garlic in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistenc­y.

3. Lightly oil grill grate. Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.

4. Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges. armagazine.com/shrimp-grain-bowl

PER SERVING: 495 CAL; 24G FAT (3G SAT); 24G PRO; 51G CARB (7G FIBER, 7G SUGARS); 966MG SODIUM

EDITOR’S TIP skillet solution

If you don’t have a grill, heat 2 Tbsp. olive oil in a 12-inch skillet over medium-high heat. Add drained marinated shrimp mixture; cook, stirring frequently, until shrimp are opaque and vegetables are browned and tender, 4 to 5 minutes.

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