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My Grilled Garlic & Herb Shrimp over Barley Salad is the perfect quick and delicious summer meal! Simple and bright flavors, lots of fresh herbs and lemon – what’s not to love? Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com.
I hope you all are enjoying your summer! We have been taking full advantage of living so close to the beach and just really taking the time to slow life down. With spending more time out and about, I have been really looking to quick and simple meals that aren’t very heavy. My Grilled Garlic & Herb Shrimp is simply marinaded in Mazola® Corn Oil, lemon zest, garlic, fresh chives, thyme and parsley.
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When I think of summer cooking, I think of bright fresh flavors, and that’s exactly how I’d describe my Grilled Garlic & Herb Shrimp over Barley Salad. The ingredients are so simple but add great flavor. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. See Mazola.com for more information on the relationship between corn oil and heart health. I love using it in place of other oils or butter for sautéing, frying and marinades. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out.
For the shrimp, I simply tossed in a bowl with corn oil, fresh thyme, parsley, chives, chopped garlic and lots of lemon zest. Let the shrimp marinade in the fridge for a couple hours to infuse all that good flavor. You can even prep this earlier in the day, head to the beach, and it’s ready for you when you get home.
My barley salad is equally as simple and delicious! I cooked pearled barley to a perfect al dente then dressed it with a mix of corn oil, lemon juice, parsley, salt and pepper. Tossed in some diced up tomato and cucumbers and done! So easy, right? A little tip for cooking barley – once it’s done cooking, I like to drain and give it a quick rinse to remove excess starchy water. Along with using the Mazola to swap out other oils or butter for sautéing, frying and marinades, I made 2 other swaps in this recipe. So many summer sides are dressed in a heavy mayonnaise dressing, and I wanted something lighter, which is why swapped that and I used the corn oil as a base to the dressing. Also, I used barley to swap out the more traditional pasta which is a much more nutritious option.
Fun fact… The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated flat, like that found in coconut oil, with polyunsaturated fat, like corn oil, to reduce the risk of CVD by 30 percent. Besides that, with the high smoke point of corn oil, flavor and nutritional value of your food remains as it should. Hot and fast on the grill – shrimp cooks up so quickly, so there’s no spending hours in the kitchen on a hot summer day.
- For the shrimp: 2 lbs peeled & deveined shrimp ¼ cup Mazola® Corn Oil 1 Tbsp fresh thyme leaves 2 Tbsp fresh chopped parsley 1 Tbsp fresh chopped chives 3 garlic cloves, finely chopped zest of 2 lemons salt and pepper
- 2 lbs peeled & deveined shrimp
- ¼ cup Mazola® Corn Oil
- 1 Tbsp fresh thyme leaves
- 2 Tbsp fresh chopped parsley
- 1 Tbsp fresh chopped chives
- 3 garlic cloves, finely chopped
- zest of 2 lemons
- salt and pepper
- 2 cups dry pearled barley
- ¼ cup Mazola® Corn Oil
- ⅓ cup fresh lemon juice
- a handful of fresh chopped parsley
- salt and pepper
- 2 tomatoes, small dice
- 1 seedless cucumber, small dice
- In a bowl, add the shrimp, corn oil, herbs, garlic and lemon zest. Toss to coat. Cover bowl, set in fridge at least 2 hours.
- Cook the barley per the package instructions, drain and rinse.
- In a measuring cup, whisk together the corn oil, lemon juice, parsley, salt and pepper. Pour over the barley, add in the tomato and cucumber and toss to coat.
- Preheat the grill to a medium high. Skewer the shrimp and cook 2-3 minutes per side. Serve with lemon wedges.