In a medium pot, bring 3 cups of water to a boil with the farro and a pinch of salt. Once boiling, reduce to a simmer, cover and cook for 35-40 minutes.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the red bell pepper and yellow beans. Cook for 7-8 minutes until tender. Add garlic to the pan and cook for another 30 seconds. Season with salt and pepper to taste. Set aside.

Season the shrimp with salt and pepper. Add the shrimp to the pan used to cook the veggies. Add some more olive oil if necessary. Cook tossing 2-3 minutes until opaque.

In a large bowl, whisk the shallot, lemon juice, salt, pepper and 2 tablespoons of olive oil.

When the farro is done, add to the shallot dressing and toss. Add the veggies, arugula, shrimp, lemon zest, mint and a large pinch of salt and pepper.

Serve