Sydney Shrimp & Barley

Combine shrimp and 1/3 cup of the vinaigrette in a large resealable bag. Marinate in refrigerator for 20 minutes.

Meanwhile, soak 8 bamboo skewers in warm water. Bring a medium-size pot of lightly salted water to boiling. Add barley and cook 10 minutes. Drain and rinse with cool water.

Heat gas grill to medium-high or charcoal grill to medium-hot coals. Thread shrimp onto skewers, about 3 or 4 per skewer. Discard shrimp marinade. Grill shrimp 7 to 9 minutes, turning once. While shrimp grills, combine barley, red pepper, carrots, celery and remaining 1/2 cup dressing in a large bowl. Toss to combine and coat all ingredients with dressing.

Spoon about 1 cup barley salad onto a plate. Top with two shrimp skewers. Serve hot or at room temperature.