Cook the farro: Bring a medium pot filled with water to a boil with the farro and a large pinch of salt. Once boiling, reduce to a simmer, cover and cook 25-35 minutes until tender. Drain and set aside.

Prep the vegetables: Wash and dry all produce. 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 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. Transfer veggies to a medium bowl.

Cook the shrimp: Season the shrimp with salt and pepper. Add them along with a drizzle of oil to the same 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 a drizzle of oil. Taste and adjust with more lemon juice or 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!