Preheat your oven to 400°F (200°C).

Toss the cleaned and deveined shrimp with 2 tablespoons of extra virgin olive oil and a half teaspoon of sea salt; roast for 5-7 minutes until opaque.

Rinse quick-cooking farro under cold water; combine with approximately 4.5 cups of water, bring to a boil, cover, and simmer for 10-15 minutes until tender.

Trim tough ends off asparagus and cut into 1-inch pieces; prepare in a colander for a step that will lightly cook it.

Pour the cooked farro into the colander over the asparagus; let it cool for about 5 minutes.

In a large bowl, whisk together remaining olive oil, lemon juice, crushed garlic, and dried dill to make the dressing.

Once cooled, combine the farro and asparagus mixture with the dressing and toss in the roasted shrimp.

Prepare remaining ingredients: dice cucumber, chop red onion, and crumble feta; gently toss everything together in the salad.