Grilled Corn, Farro, and Seared Shrimp Salad with Smoked Paprika Vinaigrette

All the bones of the original — nutty farro, charred corn, white beans, and a smoke-forward vinaigrette — with large shrimp swapped in for the tuna. Pearled farro cooks faster than semi-pearled and turns out slightly softer, but still provides a satisfying grain base. A quick brine of the cucumber and white onion in red wine vinegar adds a sharp, pungent, pickled crunch that cuts through the richness of the seared shrimp and keeps every forkful from going flat. White onion brings a sharper, more assertive bite than red onion with less sweetness, though it won't add the mild purple color contrast of the original. Fresh corn can be grilled for maximum char, or frozen roasted corn (such as Trader Joe's) makes a practical shortcut when fresh corn is out of season or a grill isn't available — the char will be lighter but the roasted sweetness holds up well. The vinaigrette uses white wine vinegar in place of sherry vinegar: it's crisper and brighter, without the nutty oxidized depth of sherry, but it holds the smoky paprika flavor well. Filling enough to be dinner, better the next day if you hold the arugula.

Ingredients

• pearled farro – 1 cup
• kosher salt – ½ tsp

• red wine vinegar – 3 tbsp
• granulated sugar – 1 tsp
• kosher salt – ½ tsp
• English cucumber, cut into half-moons about ¼ inch thick – 1 medium (about 7 oz)
• white onion, thinly sliced into half-rings – ½ medium

• garlic, finely minced or grated – 1 small clove
• smoked paprika – ¾ tsp
• white wine vinegar – 2 tbsp
• Dijon mustard – 1 tsp
• extra-virgin olive oil – ¼ cup
• kosher salt – ¼ tsp
• freshly ground black pepper – ⅛ tsp

• ears of corn, husked (or see frozen roasted corn shortcut below) – 2 large
• frozen roasted corn kernels, thawed and patted dry (shortcut alternative to fresh) – 2½ cups
• neutral oil (such as avocado oil), divided – 2 tbsp
• large shrimp, peeled and deveined, tails off – about 20 shrimp (12 oz)
• coarse kosher salt – ¼ tsp
• freshly ground black pepper – ⅛ tsp
• canned cannellini beans, drained and rinsed – 1½ cups
• cherry tomatoes, halved – 1 cup
• arugula – 2 packed cups
• fresh flat-leaf parsley, roughly chopped – ¼ cup loosely packed
• lemon, zested and juiced – 1 medium

Instructions

1. Cook the farro. Bring a medium saucepan of water to a boil, add the salt, then stir in the farro. Cook uncovered like pasta — 15 to 20 minutes for pearled, tasting near the end — until tender but still chewy at the center. Pearled farro softens faster, so start checking at the 15-minute mark to avoid overcooking. Drain well, spread on a sheet pan to steam off excess moisture, and let cool to room temperature.
2. Make the quick pickle. In a medium bowl, whisk together the red wine vinegar, sugar, and salt until both dissolve. Add the cucumber slices and white onion, toss well, and set aside at room temperature for at least 10 minutes while you prep everything else. The vegetables should taste sharp and lightly pickled but still fully crisp.
3. Make the vinaigrette. In a jar or small bowl, combine the garlic, smoked paprika, white wine vinegar, and Dijon mustard. Whisk in the olive oil in a thin stream until the dressing is emulsified and slightly thick. Season with the salt and pepper. Taste — it should be assertively acidic and smoky. Set aside.
4. Char the corn. FRESH CORN: Heat a grill or grill pan over high heat until very hot. Rub the husked corn ears with 1 tablespoon of the neutral oil. Grill, turning every 2 to 3 minutes, until deeply charred in spots all around — about 10 to 12 minutes total. Let cool slightly, then cut the kernels off the cob into a large bowl. Aim for significant char, not just light color: those dark edges are flavor. FROZEN ROASTED CORN SHORTCUT: Thaw 2½ cups (375g) frozen roasted corn kernels completely, then spread on a clean kitchen towel or paper towels and pat very dry — surface moisture will steam rather than sear. Heat 1 tablespoon of the neutral oil in the large cast-iron or stainless skillet over high heat until shimmering. Add the corn in a single layer (work in two batches if needed to avoid crowding) and cook undisturbed for 2 to 3 minutes until the kernels pick up some additional color and caramelization on the bottom. Toss once and cook another 1 to 2 minutes. Transfer to the large bowl. The char will be lighter than fresh grilled corn, but the roasted sweetness holds up well.
5. Sear the shrimp. Pat the shrimp very dry with paper towels — surface moisture is the enemy of a good sear. Season with the coarse salt and black pepper. Heat the remaining 1 tablespoon neutral oil in a large cast-iron or stainless skillet over high heat until the oil is shimmering and just beginning to smoke. Add the shrimp in a single layer without crowding; work in two batches if needed. Cook undisturbed for 90 seconds, then flip and cook another 60 to 75 seconds until the shrimp are opaque and have a pink-orange crust on both flat sides. Transfer to a plate — they will carryover-cook quickly, so pull them right when the center turns from translucent to just opaque.
6. Assemble the salad. In the large bowl with the corn, add the cooked farro, cannellini beans, cherry tomatoes, and arugula. Drain the pickled cucumber and white onion (discard the brine, or reserve for a cocktail) and add them to the bowl. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing as needed. Scatter the parsley over the top, then finish with the lemon zest and a squeeze of fresh lemon juice. Arrange the shrimp over the salad and serve immediately.