Balsamic Shrimp And Asparagus Salad Recipe

• 3 Tbsp. white balsamic vinegar
• 1 Tbsp. white wine vinegar
• 1 tsp Dijon mustard
• 1/3 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. chopped parsley
• 1/2 c. pearl barley
• 2 c. chicken broth
• 1 lb peeled large shrimp deveined
• 3 Tbsp. Dressing (listed above)
• 3/4 lb asparagus
• 1/2 lb fresh peas
• 1 bag mixed greens - (5 ounce)

1. For the Dressing: Combine the balsamic and white wine vinegars and the mustard in a small bowl.
2. Whisk in the oil, add in salt and pepper to taste then stir in the parsley.
3. For the Salad: Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat.
4. Reduce the heat to low and simmer, uncovered, till the barley is tender but still hard, 35 to 45 min.
5. Drain the barley and set aside.
6. Meanwhile, heat an outdoor grill on medium heat.
7. Combine the shrimp and the 3 Tbsp.
8. of dressing in a medium bowl; set aside.
9. Steam the asparagus and peas over simmering water till tender, about 5 min.
10. Set aside.
11. Grill the shrimp, turning once, till pink and cooked through, about 1 1/2 min a side.
12. Arrange the barley, shrimp, asparagus, peas and greens on 4 plates.
13. Drizzle with the remaining dressing.
14. This recipe yields 4 servings.

white balsamic vinegar, white wine vinegar, mustard, extra virgin olive oil salt, parsley, pearl barley, chicken broth, shrimp, dressing, asparagus, fresh peas, mixed greens

Taken from cookeatshare.com/recipes/balsamic-shrimp-and-asparagus-salad-76398 (may not work)