Garlic Shrimp with Barley Salad

Recipe Overview

This appetizer pairs warm garlic shrimp with a cool marinated barley salad. Roma tomato concassé, Italian parsley and extra virgin olive oil bring freshness and acidity, while parsley-infused olive oil provides the final aromatic garnish.

Ingredients

• Barley / Orzo — 170 g — soaked TC-GRAIN-BARLEY-001
• Tomato Concassé — 100 g — prepared from Roma tomato tomato_concasse
• Shrimp 26/30 — 30 g — peeled and deveined shrimp
• Garlic Cloves — 6 g — finely chopped TC-VEG-GARLIC-001
• Sea Salt & Freshly Ground Black Pepper — 1 g combined SPICE-SALT-BLACKPEPPER-001
• Extra Virgin Olive Oil — 15 g OIL-0001
• Italian Flat-Leaf Parsley — 30 g HERB-PARSLEY-FLAT
• Parsley-Infused Olive Oil — 150 g — for garnish parsley_infused_olive_oil

Preparation

1. Boil the soaked barley in salted water until tender. Drain thoroughly and cool to room temperature.
2. Toss the barley with Roma tomato concassé, sea salt, black pepper and extra virgin olive oil. Allow the mixture to marinate for 20 minutes.
3. Heat olive oil in a sauté pan. Add finely chopped garlic and cook briefly without browning. Add the peeled and deveined shrimp and sauté until pink and just opaque.
4. Pack the marinated barley salad into a ring mold. Remove the mold, arrange the garlic shrimp on top, drizzle with parsley-infused olive oil and finish with chopped Italian parsley.

Nutrition (per serving, estimate)

Calories	260
Protein	10 g
Carbohydrates	24 g
Fat	14 g
Fiber	4 g
Cholesterol	45 mg
Sodium	210 mg