Berbere Spiced Shrimp Skewers with Ethiopian Barley Salad

1.In a medium bowl, combine the shrimp, berbere spice blend, olive oil, lemon juice, salt, and black pepper. Mix well to coat the shrimp evenly. Cover and marinate in the refrigerator for 15 minutes.

2.Meanwhile, rinse the pearl barley under cold water. In a saucepan, bring 2 cups of water to a boil. Add the barley and a pinch of salt. Reduce heat to low, cover, and simmer for 20 minutes or until tender. Drain any excess water and set aside to cool.

3.Once the shrimp is marinated, preheat the grill or grill pan to medium-high heat. Thread the shrimp onto skewers, about 4-5 shrimp per skewer.

4.Grill the shrimp skewers for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.

5.In a large bowl, combine the cooked barley, diced cucumber, cherry tomatoes, red onion, parsley, and mint. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette. Pour the vinaigrette over the salad and toss gently to combine.

6.To serve, place a generous scoop of the barley salad on each plate and top with the grilled berbere spiced shrimp skewers. Garnish with additional fresh herbs if desired.