5 ounces bittersweet chocolate, chopped.
loosely packed fresh mint leaves.loosely packed fresh basil leaves.
Bring 3 quarts water to a boil in a large saucepan over high.Add Kamut and 1 tablespoon salt.Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.
Drain and spread in an even layer on a large baking sheet.Let cool 15 minutes..
While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.
Add shrimp, cucumbers, and mini peppers; toss well.Meanwhile, heat oil and lemon zest in a large skillet over medium.
Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes.Let simmer 2 minutes.. Cook pasta in the boiling water until al dente.
Reserve 1/2 cup cooking liquid; drain.Add lemon juice to noodles; toss well to combine.
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