Shrimp and Lobster Salad

Shrimp and Lobster Salad with Farro

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On a hot summer night, there is nothing more delicious than a cold seafood salad with lots of bold flavors and textures.  This meal was for a special occasion so I used lobster and colossal shrimp but it works just as well with scallops, small shrimp, or squid.  I served it with rustic bread that was topped with olive oil, garlic powder, and grated Romano cheese then grilled until deep brown and crusty.

yield: ~4 generous servings  prep time: ~1  hour   difficulty: easy

Ingredients:

• 2 2 lb lobsters, steamed and taken out of the shell
• 1 lb colossal shrimp, shelled, deveined and cooked
• 3 small pickling cucumbers
• 2 large ripe tomatoes
• 1/2 red pepper, cut into strips
• 1 bunch scallions, sliced
• 2 avocado, peeled, pit removed, cut into large dice
• 1 cup quick cooking Farro
• 2 cups chicken stock
• juice from 3 limes
• fresh basil (I used a handful and roughly chopped it)
• fresh mint and cilantro (I used about 10 mint leaves and several stems of cilantro)
• 1/4 cup olive oil
• 1 Tbs honey
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 3 Tbs feta cheese
• sea salt and pepper

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Procedure:

1. Shell the shrimp and lobster and chill
2. Make the farro according to directions on package--I cooked it in chicken stock.  Cool
3. Peel and seed cukes and cut into large dice
4. Cut tomatoes into wedges, then cut wedge in half
5. Slice scallions up to dark green
6. Cut peppers into strips
7. Mix farro with cukes, scallions, peppers, and avocado
8. Make lime vinaigrette (lime juice, olive oil, honey, basil, mint, cilantro, garlic powder, pepper flakes)
9. Pour half dressing over farro/veggies.  Toss and arrange on large platter.
10. Place tomatoes all around farro
11. Heap seafood over the top
12. Pour remaining dressing over everything
13. Sprinkle with feta, top with additional basil.

Delicious!