Cook the farro: Bring a small pot of salted water to a boil with the farro. Once boiling, reduce the heat to medium-low. Cover and cook until tender, 18-20 min.

Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Zest, then halve the lemon(s). Halve, peel, and finely chop the shallot. Finely chop the mint leaves. Core, then thinly slice the red pepper(s). Cut the green beans into 1-inch pieces.

Cook the veggies: Heat a large pan over medium heat. Add a drizzle of oil, then the bell peppers and green beans. Cook, stirring occasionally, until tender, 7-8 min. Add the garlic and cook for another 30 sec, until fragrant. Season with salt and pepper. Transfer the veggies to a medium bowl.

Cook the shrimp: Add another drizzle of oil to the pan. Add the shrimp and cook, stirring occasionally, until shrimp turns pink, 2-3 min. Set aside.

Make the citronette dressing: In a large bowl, combine the shallot, honey, lemon zest and 2 tbsp lemon juice (double for 4 people.) Season with salt and pepper. Whisk in a drizzle of oil. Taste and add more lemon juice, if you want a tangy-er dressing.

Finish and serve: Drain the farro. Add the farro into the citronette dressing along with the veggies, arugula, shrimp and mint. Enjoy!