Step 1

1 Cook the barley Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the pistachios. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Step 3

3 Cook the shrimp & vegetables Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp, diced bell pepper, and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through.

Step 4

4 Make the chimichurri In a bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Step 5

5 Finish the barley & serve your dish To the pot of cooked barley, add the currants (draining before adding) and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp and vegetables. Drizzle with the chimichurri. Garnish with the chopped pistachios, sliced green tops of the scallions, and remaining lime wedges. Enjoy!

Step 6

1 Cook the barley Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 7

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the pistachios. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling.

Step 8

3 Cook the shrimp & vegetables Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp, diced bell pepper, and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through.

Step 9

4 Make the chimichurri In a bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Step 10

5 Finish the barley & serve your dish To the pot of cooked barley, add the currants (draining before adding) and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked shrimp and vegetables. Drizzle with the chimichurri. Garnish with the chopped pistachios, sliced green tops of the scallions, and remaining lime wedges. Enjoy!