Preheat your oven to 400°F (200°C). Arrange the shelled shrimp on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt. Bake for 5-7 minutes until opaque and pink.

Rinse farro under cold water. In a pot, combine rinsed farro and 4.5 cups of water. Bring to a boil, reduce heat, cover, and simmer for 10-15 minutes until tender. Drain and set aside.

Remove tough ends from asparagus and cut into thirds. Place in colander. Pour cooked farro over asparagus in colander to steam it for a few minutes.

In a mixing bowl, combine olive oil, lemon juice, minced garlic, and dried dill. Whisk until well combined to create the dressing.

Add cooled farro and asparagus to the bowl with the dressing, then gently mix in the baked shrimp. Toss to coat and refrigerate for at least 30 minutes.

After chilling, stir in cubed cucumber, diced red onion, and crumbled feta cheese. Toss gently to combine and adjust seasoning if necessary.