Add the mushrooms, 1/4 teaspoon of the salt, and the pepper.
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.
Cover and refrigerate up to 30 minutes.. Add cooled Kamut, tomatoes, and onion to shrimp mixture.
Season with black pepper and remaining 1 teaspoon salt; toss well.RUM SIMPLE SYRUP:.
1 tablespoon Myers’s Original Dark Rum.2 tablespoons whole milk.
