Name: Gingered Shrimp Ceviche over Japanese Barley
Ingredients: 1 pk Wooden skewers; (6 to 8 inches); 20 md Shrimp peeled; deveined and; ; headed, up to 24; 4 Limes; Juice of; 4 Lemons; Juice of; 1/3 c Orange juice; 3 tb Chopped garlic; 1 2 inch piece fresh ginger grated and any; ; juice reserved; 1 ts 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 tb Soy sauce; 3 tb Mirin; 2 tb Sesame oil; Salt and pepper; 1 pt Or 16 ounces peanut oil; 2 1/2 ts Red pepper flakes; up to 3; 1 tb Chopped garlic; 3 tb Soy sauce; 4 tb Worcestershire sauce; 3 tb Rice wine vinegar; 1 ts Granulated sugar; up to 2; 1 Cucumbers cleaned and peeled for garnish; up to 2

Many times great difficulties precede special works of God. You can even say that God wins His greatest victories in the midst of apparent defeat. This can be clearly demonstrated in the life of our Lord on earth. When Jesus was crucified and placed in the tomb, it looked like the forces of unrighteousness had triumphed. However, it was in this time of apparent defeat that our victory for our salvation was won. This time of apparent defeat was followed by the resurrection of Christ.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Grains	Japanese	Dujour02	1	servings

INGREDIENTS

1	pk	Wooden skewers; (6 to 8 inches)
20	md	Shrimp peeled; deveined and
		; headed, up to 24
4		Limes; Juice of
4		Lemons; Juice of
1/3	c	Orange juice
3	tb	Chopped garlic
1		2 inch piece fresh ginger grated and any
		; juice reserved
1	ts	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	tb	Soy sauce
3	tb	Mirin
2	tb	Sesame oil
		Salt and pepper
1	pt	Or 16 ounces peanut oil
2 1/2	ts	Red pepper flakes; up to 3
1	tb	Chopped garlic
3	tb	Soy sauce
4	tb	Worcestershire sauce
3	tb	Rice wine vinegar
1	ts	Granulated sugar; up to 2
1		Cucumbers cleaned and peeled for garnish; up to 2

INSTRUCTIONS

CHILI OIL
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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