Orange And Roasted Garlic Shrimp Skewers With Barley Salad

By á-170456

Ingredients

• FOR SERVING:
• 1 large garlic head top sliced off
• 3 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups orange juice
• 20 large shrimp peeled, deveined, shells reserved
• 2 tablespoons olive oil
• 8 wooden skewers - (6" long) soaked in water
• 1/4 cup finely-chopped flat-leaf parsley
• Barley Risotto With Lima Beans, Asparagus And Spinach (see recipe)

Details

Servings 8

Preparation

Step 1

Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl.

Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook until orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely.

Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour.

Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.

This recipe yields 8 servings.