1 shallot, diced
¼ cup red wine vinegar
1 cup farro, rinsed
2 ears corn, shucked
½ pound shrimp, peeled and deveined
A pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Juice from ½ lemon
Handful basil, torn
½ pint cherry tomatoes, cut into quarters
In a small bowl, combine the shallots and red wine vinegar.
Cook the farro according the package instructions. When it’s done, strain and set aside.
While the farro cooks, “grill” the corn—either on your grill set on high heat (if using a gas grill) or directly over the flame of one of your stove’s burner set on medium heat, using tongs to rotate the corn and get an even char. When you’ve achieved your desired state of char, remove from the heat and let cool for at least 5 minutes. When cool enough to touch, cut the kernels off the corn and set aside.
Heat 2 to 3 tablespoons of olive oil in a pan over medium-high heat. When the oil is hot, add the shrimp and chile flakes and cook for about 2 minutes on each side until the flesh is just opaque. Remove from the pan and dress with a pinch of salt and the lemon juice.
To assemble, toss the farro with the basil, tomatoes, corn, a pinch of salt, half of the shallot-vinegar mixture, and a glug of olive oil. Mix and adjust salt and vinegar-shallot levels to taste. Top with the shrimp and dig in or refrigerate and enjoy this salad cold.