Ingredients Jump to Instructions ↓

  1. 2 cup(s) water

  2. 1 cup(s) pearl barley

  3. 8 metal or bamboo skewers

  4. 2 limes

  5. 1 tablespoon(s) olive oil

  6. 1/4 teaspoon(s) ground red pepper (cayenne)

  7. 1/2 teaspoon(s) ground cumin

  8. Salt

  9. 1 pound(s) large shelled and deveined shrimp

  10. 1 ripe mango , pitted and cut into 1/2-inch chunks

  11. 1/2 cup(s) loosley packed fresh basil leaves , chopped, plus additional leaves for garnish

  12. 1 bag(s) (5 to 6 ounces)

  13. herb salad blend

Instructions Jump to Ingredients ↑

  1. In 1-quart saucepan, heat water and barley to boiling on high. Reduce heat to low; cover and simmer 35 minutes or until barley is just tender and liquid is absorbed.

  2. If using bamboo skewers, soak skewers in hot water 30 minutes. Prepare outdoor grill for covered direct grilling on medium.

  3. Prepare dressing: From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In bowl, combine oil, ground red pepper, cumin, lime juice, 1/2 teaspoon lime peel, and 1/4 teaspoon salt.

  4. When barley is cooked, transfer to large bowl and toss with all but 1 tablespoon of dressing; cool 5 minutes.

  5. In medium bowl, toss shrimp with reserved 1 tablespoon dressing and remaining 1/2 teaspoon lime peel. Thread shrimp on skewers. Place shrimp on hot grill grate. Cover grill and cook shrimp 4 to 5 minutes or until just opaque throughout, turning shrimp over once. Remove shrimp from skewers.

  6. Add mango, basil, and salad to barley; toss to combine. Serve shrimp over salad; garnish with basil leaves.

  7. Tips & Techniques You can make the barley up to a day ahead. Cook as in step 1, then rinse with cold water; drain well. Cover and refrigerate until ready to use.


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