Shrimp are a great source of Selenium, Vitamin B12, Phosphorous, Choline, Copper, and Iodine. Lemon juice adds Vitamin C, Folate, and Potassium to this fresh dish.
Whisk together dressing ingredients in a small bowl.
Add shrimp to a medium bowl and pour 1/4 cup of the dressing over the shrimp; toss to coat thoroughly.
Cover with plastic wrap and place in refrigerator to marinate for 30 minutes. If using bamboo skewers, soak for 30 minutes. Discard marinade once finished.
Cook farro according to package directions in low sodium vegetable stock.
Place farro in a bowl and add the remaining dressing and feta; toss well.
Add bell pepper, olives, green onion, and oregano. Toss well to combine.
Using your soaked skewers, thread 4 shrimp per skewer.
Place shrimp on grill directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, about 4-5 minutes total.