WARM SHRIMP SALAD WITH KAMUT, RED CHILE AND TARRAGON

Steps:

• 1. In a heavy medium saucepan, toast the kamut over moderately high heat until fra-grant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over mod¬erately low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water. 2. In a medium, deep skillet, combine the haricots verts with Vi cup of water. Cover and steam over moderately high heat, stirring, until crisp-tender, 3 to 4 minutes. Drain. 3. Wipe out the skillet. Melt the butter in the oil over moderately high heat. Add the shallot, season with salt and cook, stirring, until soft¬ened, 2 minutes. Add the chile and cook, stir¬ring, until fragrant Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes. Add the wine and cook, stirring, for 1 minute. Stir in the kamut and haricots verts and cook until hot. Stir in the tarragon, season with salt and serve with lemon wedges