• Before starting, wash and dry all produce.
• To a medium pot, add farro, half the Mediterranean Spice Blend, 3 cups (6 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
• Strain farro, rinse with cold water and return to the pot.

• Meanwhile, halve tomatoes.
• Roughly chop spinach.
• Zest, then juice lemon.
• Peel, then mince or grate garlic.
• Drain, then rinse beans.

• In a large bowl, whisk together Dijon, lemon zest, lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.

• Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and remaining Mediterranean Spice Blend.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then add shrimp and garlic. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. ** 
• Remove from heat.

• To the bowl with dressing, add spinach, add farro, beans, tomatoes and half the feta, then toss to coat. Season with salt and pepper.
• Divide farro-bean mixture between plates. Top with shrimp.
• Sprinkle remaining feta over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.