If cooking farro, bring a large pot of salted water, vegetable stock, or chicken stock to a boil. Meanwhile, toast the farro in a skillet over medium heat or in a 300 F oven until fragrant and nutty, about 10 minutes. Add the toasted farro to the boiling liquid and cook until al dente, about another 10 minutes, then drain the liquid. Toss the grain with a little olive oil to prevent sticking and set aside to cool slightly.

If cooking Israeli couscous, toast in a skillet over medium heat until fragrant and nutty, about 3-5 minutes. Pour in 1-½ cups of water and stock, bring to a boil, then reduce to a simmer, cover, and cook for 8-10 minutes, until spheres are tender and water is absorbed. Toss the Israeli couscous with a little olive oil to prevent sticking and set aside to cool slightly.

While the grain cooks and cools, prep your vegetables and herbs (chop them all finely). Juice the lemons. Peel and devein your shrimp.

Toss the cooked farro or Israeli couscous with the white beans in a large bowl. Drizzle in the olive oil, lemon juice, minced garlic, and herbs. Season with Kosher salt to taste, then add the cucumber, celery, shallot, cherry tomatoes, and arugula.

Season the shrimp with salt and pepper. Toss with a drizzle of olive oil, then grill or saute over medium-high heat until the shrimp is just barely done. Serve the shrimp on the side of the salad or toss the shrimp in with the farro/couscous salad and serve immediately.