As accompaniments to this great-tasting main course, serve the Risotto-Style Barley with Spring Greens, and pour glasses of chilled Pinot Grigio.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
Step 2
Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
Step 3
Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
Step 4
Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
Step 5
Spoon barley with greens onto plates. Top with shrimp and serve.
