In a saucepan, melt butter over medium heat. Add freekeh and stir to coat with butter and toast for 2 minutes. Stir in garlic to coat.
Pour in broth and milk; bring to a boil. Reduce heat to low; cover and cook for about 20 minutes or until liquid is evaporated. Let stand, covered for 10 minutes.
Fluff with a fork into a large bowl; refrigerate until chilled. Stir in pepper, lemon juice, salt, pepper and sumac. Sprinkle with parsley and stir to combine.
Toss shrimp with oil and cumin in a bowl. Grill over medium high heat, turning once for about 4 minutes or until firm and pink.
Add to freekeh with feta and pomegranate seeds; stir to combine and serve.