Warm Shrimp Salad with Kamut, Red Chile and Tarragon

INGREDIENTS

1 cup

dried kamut or spelt berries

4 oz

haricots verts, cut into thirds

1 tbsp

unsalted butter

1 tbsp

extra-virgin olive oil

large shallot, halved and thinly sliced

Salt

2 tsp

minced fresh red chile

1 lb

medium shrimp, shelled and deveined

1/4 cup

dry white wine or dry vermouth

1 1/2 tbsp

finely chopped tarragon

Lemon wedges, for serving