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Grilled Shrimp with a Chile-Basil Barley Salad
June 5, 2016

Barley is the unsung hero of beer. Everyone wants to talk about hops these days, but what about the barley? When it comes to cooking, barley isn’t the most common ingredient to use in recipes. You mostly see it used in soups or breads. I wanted to do a fresh and modern recipe that showcased barley and paired it with a nice barley or malt forward beer.
Grilled Shrimp with a Chile-Basil Barley Salad
- 1 cup uncooked barley
- 2 Limes
- Olive Oil
- 2 Jalapenos diced and seeds removed
- 1/2 cup chopped cucumber
- 20 Basil Leaves chopped
- 5 ears Corn
- 1/4 cup sambol
- 2 tablespoons Honey
- 1 tablespoon Fish Sauce
- 1 tablespoon Rice Vinegar
- 1 clove Garlic grated
- 1 tablespoon Ginger grated
- 3 large Shrimp (per person)
Instructions
- Bring a salted pot of water to a simmer. Add the barley and simmer on low until tender, about a half hour.
- Strain the barley and toss with a little olive oil and the juice from one of the limes. Allow to cool.
- Mix the jalapeno, cucumber, and basil with the barley.
- Grill the corn on high heat to char.
- Cut the corn off the cobs. Mix the corn into the barley.
- Mix the sauce ingredients together - the sambol, honey, fish sauce, vinegar, juice from the second lime, and grated garlic and ginger.
- Pour the sauce over the barley and mix well, reserve a small amount of the sauce to top the shrimp.
- Grill the shrimp with the shells on to char.
- Plate the barley salad and top each plate with 3 shrimp. Spoon some sauce over the shrimp and serve.