Garlic shrimp over barley salad with tomato concassé — Juicy garlic shrimp over marinated barley and tomato concassé, finished with parsley oil.

Ingredients (per serving)

Adjust for servings

1 cup soaked barley
0.5 cup tomato concassé
2 shrimp (26/30 size), peeled & deveined
2 garlic cloves, finely chopped
Sea salt & freshly ground black pepper
Extra virgin olive oil (for cooking and dressing)
1 bunch Italian parsley
1 glass parsley‑infused olive oil (for garnish)

Preparation

Barley salad: Boil soaked barley in salted water until tender; drain and cool to room temp. Toss with tomato concassé, salt, pepper and olive oil. Marinate 20 minutes.

Shrimp: Heat olive oil; sauté garlic briefly, then add shrimp and cook until just pink and fragrant.

Plate: Pack barley into a ring mold in the center of the plate, top with shrimp, drizzle with parsley‑infused oil, and finish with chopped parsley.

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