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Grilled Shrimp with a Chili Basil Barley Salad
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Grilled Shrimp with a Chile-Basil Barley Salad

A spicy barley and corn salad tossed with a chile basil dressing and served with grilled shrimp.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Cuisine: American, Thai
Keyword: Beer, grilled, Spicy
Servings: 3 servings

Ingredients

  • 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

sauce

  • 1/4 cup sambol
  • 2 tablespoons honey
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic grated
  • 1 tablespoon ginger grated
  • 15 shrimp large shrimp - shell on

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 5 shrimp. Spoon some sauce over the shrimp and serve.