Gingered Shrimp Ceviche Over Japanese Barley Recipe

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

Directions