Instructions
Cover barley with water and let it stand for one hour.
Drain the barley, then place it in a saucepan.
Add two cups of water, bring it to a boil, lower the heat and cover the pan.
Cook or until all liquid has been absorbed.
While the barley is cooking, either boil the shrimp for a minute or so until cooked through and drain, OR brush lightly with olive oil and grill the shrimp until they are cooked through.
Cut the shrimp into bite sized pieces.
When barley has cooked, let cool slightly, then add the shrimp, scallions, peas and corn.
Mix remaining ingredients together thoroughly and pour over the still-warm barley mixture.
Toss, let cool and serve.
This salad should be served at room temperature or slightly chilled, but not cold.
Ronnie Fein directs the Ronnie Fein School of Creative Cooking in Stamford.