Delicious Barleyshrimp Salad Recipes

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Steps:

• Heat first three ingredients 3-4 minutes.
• Stir in parsley, turmeric, tomatoes, broth and wine. Cover and simmer 35 minutes.
• Arrange shrimp and peas over barley, cover and cook for 10 minutes.

Steps:

• Rinse barley, and place in a small bowl. Cover with water by about two inches, and let soak for about an hour. Drain. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Bring broth and 1/2 cup water to a boil in a large heavy saucepan. Stir in barley, reduce heat, cover, and boil until tender but still firm to bite, about 20 minutes. Drain. Transfer to large wide bowl. Mix tomatoes, feta, basil, green onions,shrimp and spinach into barley. Could also be served on top of spinach but I like it mixed in because it wilts a bit. Add vinaigrette -toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)