Here's a salad that I know my mom would have enjoyed. She love shrimp and artichoke.
1 cup lemon juice, divided
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped fresh mint, divided
3 cloves garlic, minced and divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper
1 pound medium peeled and deveined cooked shrimp
3 cups water
1 cup barley
1/2 teaspoon ground black pepper
1/2 cup olive oil
8 to 10 fresh baby artichokes
1 cup 1/8-inch chopped fresh asparagus
In a medium bowl, combine 3/4 cup lemon juice, bell peppers, 1/4 cup mint, 1 clove garlic, 1 teaspoon salt, and red pepper. Gently stir in shrimp, making sure liquid is just covering the shrimp. (If shrimp are not covered, add a little more lemon juice). cover and refrigerate for 1 hour.
In a medium Dutch oven, bring 3 cups water to a boil over medium-high heat. Add barley, and heat to medium-low; cover and simmer until cooked and tender, 45 to 55 minutes. Draining any remaining liquid, and rinse barley with cold water in a colander. Refrigerate barley in an airtight container.
In a small bowl, whisk together black pepper, remaining 1/4 cup mint, remaining 1/4 cup lemon juice, remaining 2 cloves garlic, and remaining 1/2 teaspoon salt. Slowly whisk in oil.
Snap iff all outer leaves of artichokes until only tender, green inner leaves and heart remain. Slicing crosswise, cut off top 1/2 of remaining leaves. Halve artichokes . Place artichokes, flat side down, and cut lengthwise into 1/2-inch strips.
IN a large bowl, combine barley, artichokes, asparagus, and mint dressing. Cover and refrigerate for 30 minutes.
Strain shrimp mixture well, and fold into barley mixture. Serve cold.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
