Grilled Shrimp Salad

• 2 c. water
• 1 c. pearl barley
• 8 Metal or bamboo skewers
• 2 limes
• 1 tbsp. olive oil
• 1/4 tsp. ground red pepper (cayenne)
• 1/2 tsp. ground cumin
• salt
• 1 lb. large shelled and deveined shrimp
• 1 ripe mango
• 1/2 c. loosley packed fresh basil leaves
• 1 bag herb salad blend

1. In 1-quart saucepan, heat water and barley to boiling on high.
2. Reduce heat to low; cover and simmer 35 minutes or until barley is just tender and liquid is absorbed.
3. If using bamboo skewers, soak skewers in hot water 30 minutes.
4. Prepare outdoor grill for covered direct grilling on medium.
5. Prepare dressing: From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice.
6. In bowl, combine oil, ground red pepper, cumin, lime juice, 1/2 teaspoon lime peel, and 1/4 teaspoon salt.
7. When barley is cooked, transfer to large bowl and toss with all but 1 tablespoon of dressing; cool 5 minutes.
8. In medium bowl, toss shrimp with reserved 1 tablespoon dressing and remaining 1/2 teaspoon lime peel.
9. Thread shrimp on skewers.
10. Place shrimp on hot grill grate.
11. Cover grill and cook shrimp 4 to 5 minutes or until just opaque throughout, turning shrimp over once.
12. Remove shrimp from skewers.
13. Add mango, basil, and salad to barley; toss to combine.
14. Serve shrimp over salad; garnish with basil leaves.

water, pearl barley, bamboo skewers, limes, olive oil, ground red pepper, ground cumin, salt, shrimp, mango, loosley packed fresh basil, herb salad blend

Taken from www.delish.com/recipefinder/grilled-shrimp-salad-recipe (may not work)