½ cup whole grain sorghum
1 ½ cups vegetable stock
½ cup red pepper
½ cucumber, sliced
1 cup chopped parsley
½ cup frozen peas
1 cup grape tomatoes
2 tablespoons rice vinegar
1 tablespoon lemon juice
¼ teaspoon sesame oil
1 tablespoon honey
½ teaspoon minced ginger
6 cooked shrimp
1 tablespoon sesame seeds
Salt and pepper to taste

1. Rinse sorghum. Place in pot with vegetable stock. Bring to a boil, cover with a lid, reduce heat and simmer for approximately 50 minutes. Drain excess liquid and allow to cool.
2. While sorghum is cooking, prepare the vegetables. Slice the red pepper and cucumber and place in a medium bowl. Chop parsley and add to bowl. Halve grape tomatoes and add to bowl along with frozen peas. Refrigerate until ready to use.
3. Pour rice vinegar, lemon juice, sesame oil and honey into a small jar. Add ginger, cover jar with a tight fitting lid and shake vigorously until ingredients are well mixed.
4. When sorghum is ready, add to bowl with vegetables. Add salad dressing and mix until well combined. Distribute evenly between 2 serving plates. Top with shrimp and a sprinkling of sesame seeds. Enjoy!