This dish is inspired by a meal I enjoyed in the Veneto, a region of Northeastern Italy. The Italians pull glorious shrimp out of the Adriatic and serve them with a bright, verdant salsa such as this one, highlighted by the flavors of hard boiled eggs, and fresh herbs. Bon app!

Serves 4

Shrimp and Salsa::

• 1.5 pounds raw shrimp, peeled and deveined
• 1 hard boiled egg, chopped
• 1 lemon, zested and juiced
• 1 teaspoon anchovy paste
• 1 small shallot, minced
• 1 tablespoon capers, coarsely chopped
• 3/4 cups extra virgin olive oil
• 1/4 cup parsley, chopped
• 3 tablespoons fresh oregano, chopped
• salt and pepper to taste

Farro::

• 1/2 medium onion, small dice
• 4 tablespoons extra virgin olive oil
• 1 cup farro, rinsed well and drained
• 1/2 cup dry white wine
• 7 cups chicken stock or water, or a mix of both
• 1 bay leaf
• 1/2 teaspoon saffron threads (about 20)
• 1/4 cup Parmigiano reggiano, grated
• 2 tablespoons lemon juice
• salt and pepper to taste

1. In a large saucepan over medium heat, add olive oil and onion and cook until onion is softened and translucent, about 5 minutes. Add farro and saffron and stir to combine. Add white wine and bring to a boil, stirring frequently, until liquid is reduced by half. Add stock and bay leaf, turn heat to high and bring to a boil, then reduce to a simmer and cook for 45-60 minutes until farro is tender and still a bit chewy. More liquid may be added to keep the grains under the liquid. Add remaining ingredients, stir until well incorporated. May be served hot or chilled.
2. Preheat grill on high heat and drizzle shrimp with a touch of olive oil. Season to taste with salt and pepper and grill; turn after 1 minute and cook another minute on the second side until they are lightly charred. Transfer to a serving platter over a bed of saffron farro.
3. Combine all salsa ingredients in a mixing bowl and stir well to combine. Spoon over top of shrimp and farro and enjoy with a crisp white wine.