Barley Salad with Lemon-Marinated Shrimp
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Yield: 8 servings
32 tiger shrimp
240 g fresh lemon juice
920 g extra-virgin olive oil
510 g barley
454 g fresh parsley
3 g garlic clove, peeled and boiled
Sea salt
Ground black pepper
Peel the shrimp, leaving the tails on. Cut along the back to remove the vein. Prepare a shellfish stock using the shrimp shells, celery hearts, carrots, and onions. Strain and reserve. Blanch shrimp briefly in salted boiling water with a splash of lemon juice, then transfer to an ice bath. Drain and marinate the shrimp in a lemon juice and olive oil emulsion. Soak barley in cold water for 3 hours, rinse, and cook gently in the reserved shrimp stock until tender (about 10 minutes). Drain and cool on a sheet pan. Blend parsley leaves with the boiled garlic and olive oil to make a smooth green sauce. In a bowl, combine barley with salt, pepper, and some of the lemon emulsion. Mix with marinated shrimp, plate in the center, and drizzle with parsley sauce.
Villa Bucci Riserva Verdicchio 2017
