In a small saucepan over high heat, add two cups of water and Salt (1/2 teaspoon) and bring to a boil. Add Farro (4 ounce), cover, and cook for 15 minutes. When finished, drain and set aside.
Meanwhile, juice Lemon (1/2) into a medium bowl and remove the seeds. Add Olive Oil (1 tablespoon) and Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir to combine.
Next, slice the Persian Cucumber (1) into quarter inch rounds and place in a second medium bowl. Slice the Shallot (1) in half lengthwise then into quarter inch half moons. Add to the same bowl.
Cut the Roma Tomato (1) in half, then slice into quarter inch slices lengthwise, and finally across to make one inch diced pieces. Add to the same bowl. Remove Fresh Mint (0.25 ounce) leaves from the stems and discard stems. Roughly chop and set in the same bowl.
Remove the Fresh Oregano (0.25 ounce) leaves from stems and discard stems. Roughly chop oregano and add to medium bowl with lemon juice mixture.
Pat dry Shrimp (16) with paper towels. Add to the bowl with the oregano lemon juice mixture. Toss gently until evenly coated.
Add Olive Oil (1 tablespoon), Red Wine Vinegar (2 teaspoon), Feta Cheese (3.5 ounce), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the large bowl with the salad ingredients. Gently mix the ingredients together and set aside.
In a large pan over medium high heat, add Olive Oil (1 tablespoon) to the bottom of the pan and swirl pan to evenly coat bottom. When hot, carefully add shrimp in a single layer and cook on each side for two minutes. Remove from heat and set aside.
In the center of two bowls place the farro. Top with tomato and cucumber salad. Place the shrimp next to the salad.