Warm Shrimp Salad with Kamut, Red Chile and Tarragon

• 1 cup dried kamut or spelt berries
• 4 ounces haricots verts, cut into thirds
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, halved and thinly sliced
• Salt
• 2 teaspoons minced fresh red chile
• 1 pound medium shrimp, shelled and deveined
• 1/4 cup dry white wine or dry vermouth
• 1 1/2 tablespoons finely chopped tarragon
• Lemon wedges, for serving

1. In a heavy medium saucepan, toast the kamut over moderately high heat until fragrant, 3 to 4 minutes.
2. Add 4 cups of water and bring to a boil.
3. Cover and simmer over moderately low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water.
4. In a medium, deep skillet, combine the haricots verts with 1/4 cup of water.
5. Cover and steam over moderately high heat, stirring, until crisp-tender, 3 to 4 minutes.
6. Drain.
7. Wipe out the skillet.
8. Melt the butter in the oil over moderately high heat.
9. Add the shallot, season with salt and cook, stirring, until softened, 2 minutes.
10. Add the chile and cook, stirring, until fragrant.
11. Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes.
12. Add the wine and cook, stirring, for 1 minute.
13. Stir in the kamut and haricots verts and cook until hot.
14. Stir in the tarragon, season with salt and serve with lemon wedges.

kamut, haricots verts, unsalted butter, extravirgin olive oil, shallot, salt, fresh red chile, shrimp, white wine, tarragon, lemon wedges

Taken from www.foodandwine.com/recipes/warm-shrimp-salad-kamut-red-chile-and-tarragon (may not work)