Grilled Garlic & Herb Shrimp over Barley Salad
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Ingredients
  • 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
Instructions
  1. 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.
  2. Cook the barley per the package instructions, drain and rinse.
  3. 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.
  4. Preheat the grill to a medium high. Skewer the shrimp and cook 2-3 minutes per side. Serve with lemon wedges.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2019/07/grilled-garlic-herb-shrimp-over-barley-salad/