Sydney Shrimp & Barley
- 1 of 3 Combine shrimp and 1/3 cup of the vinaigrette in a large resealable bag. Marinate in refrigerator for 20 minutes.
- 2 of 3 Meanwhile, soak 8 bamboo skewers in warm water. Bring a medium-size pot of lightly salted water to boiling. Add barley and cook 10 minutes. Drain and rinse with cool water.
- 3 of 3 Heat gas grill to medium-high or charcoal grill to medium-hot coals. Thread shrimp onto skewers, about 3 or 4 per skewer. Discard shrimp marinade. Grill shrimp 7 to 9 minutes, turning once. While shrimp grills, combine barley, red pepper, carrots, celery and remaining 1/2 cup dressing in a large bowl. Toss to combine and coat all ingredients with dressing.
- 1 of 1 Spoon about 1 cup barley salad onto a plate. Top with two shrimp skewers. Serve hot or at room temperature.
Servings Per Recipe: 4
Per Serving: 6 g fiber, 695 mg sodium, 215 mg chol., 1 g sat. fat, 50 g carb., 5 g Fat, total, 365 kcal cal., 34 g pro.