Gingered Shrimp Ceviche Over Japanese Barley

Suppose that we believers in the Lord Jesus make our requests to God. Suppose also that, as far as we can honestly judge, the obtaining of our requests would be for our spiritual good and for the honor of God. We must then continue in prayer until the blessing is given to us. Furthermore, we have to believe that God does hear us and will answer our prayers. Frequently we fail in not continuing in prayer until the blessing is obtained and in not expecting the blessing. As assuredly as any individual uses these points, so assuredly will his requests be granted.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Grains	Japanese	Dujour02	1	Servings

INGREDIENTS

1		Wooden skewers, 6 to 8
		inches
20		Shrimp peeled, deveined and
		headed up to 24
4		Limes, Juice of
4		Lemons, Juice of
1/3	c	Orange juice
3	T	Chopped garlic
1		2 inch piece fresh ginger
		grated and any
		juice reserved
1	t	Red pepper flakes, more or
		less for
		your desired heat
		up to 2
1/4	c	Tequila
10	oz	Japanese barley, if not
		available
		can use regular
		pearl up to 12
1/2	c	Scallions sliced thin and
		cut on a bias
3	T	Soy sauce
3	T	Mirin
2	T	Sesame oil
		Salt and pepper
1	pt	Or 16 ounces peanut oil
2 1/2	t	Red pepper flakes, up to 3
1	T	Chopped garlic
3	T	Soy sauce
4	T	Worcestershire sauce
3	T	Rice wine vinegar
1	t	Granulated sugar, up to 2
1		Cucumbers cleaned and peeled
		for garnish up to 2

INSTRUCTIONS

Skewer shrimp by piercing tail first then through head area. Place in
a shallow baking dish or pan.  Combine juices, garlic, ginger, red
pepper flakes and tequila and pour  mixture over shrimp laying flat in
a baking dish. Cover and allow to  cure overnight. Finished product
will look white, not translucent,  and firm.  In salted water cook
barley according to directions on bag. Cook  through and strain and
then rinse with cold water. Place in a bowl  and add scallions, soy
sauce, mirin and sesame oil and toss. Add salt  and pepper to balance
taste.  RED HOT CHILI OIL VINAIGRETTE:  Bring oil to 140 degrees F, add
red pepper flakes, stir and allow to  steep for 2 hours.  In a food
processor or bowl with whisk combine garlic, soy sauce,  Worcestershire
sauce, rice wine vinegar and sugar and begin to slowly  add chili oil
until mixture is slightly thick.  Yield: approximately 1/4 cup to 1/3
cup chili oil.  Cut cucumbers into slices and lay around outside of
plate and add  barley to center. Lay shrimp skewers across top of
barley and using a  ladle, drizzle vinaigrette on top of plated items.
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9406 - DEB
STANTON  Converted by MM_Buster v2.0l.

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