1 tsp. curry powder

1/2 tsp. turmeric

1 C. barley

1 lb frozen peeled and deveined sm cooked shrimp, thawed and drained

1 1/2 C. seeded and diced tomatoes

1/2 C. chopped green bell pepper

1/2 C. chopped peeled cucumber

5 T. fresh lime juice

3 T. vegetable oil

2 tsp. seeded, finely chopped jalapeno chile pepper (wear plastic gloves when handling)

1 clove garlic, minced

1/4 tsp. salt

Romaine lettuce leaves

1/4 C. chopped fresh basil or cilantro

1 lime, quartered (garnish)

 

Combine curry, turmeric, and 3 C. of water in large saucepan and heat to a boil. Stir in barley. Cover and cook over low heat until water is absorbed and barley is tender, about 45 minutes. Transfer to colander. Rinse with cold water and drain well. In large bowl, combine barley, shrimp, tomatoes, bell pepper, and cucumber. In small bowl, whisk juice, oil, chile pepper (to taste), garlic, and salt until blended. Pour over barley mixture and toss. Spoon barley salad on top of lettuce and sprinkle with basil. Garnish with lime

 

Yield: 6 servings

Calories: 287

Fat: 9g

Fiber: 7g