Serves 8 *1 teaspoon sea salt 1 tablespoon dried orange rind 11?2 teaspoons chili powder Freshly ground black pepper 32 extra-large shrimp, peeled and deveined 16 wooden skewers, soaked Olive oil, for brushing skewers 1 large sweet onion, cut into 1-inch pieces 2 poblano chiles, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces Romesco sauce (recipe follows)* 1. Preheat the oven to 400 or preheat the grill. In a 9-inch-square Pyrex dish combine the salt, orange rind, chili powder and black pepper. Add the shrimp to the dish, and coat with the rub. Cover and refrigerate while you make the romesco sauce. 2. Remove the shrimp from the refrigerator. Brush each skewer with olive oil, and thread with an onion piece, one shrimp, a poblano and red pepper piece, and then another shrimp. Set the skewers on the grill, or on a baking sheet, placed on the top rack of your oven or under the broiler. Cook for 4 minutes; turn the skewers on the grill or rotate the baking sheet in theoven, giving each skewer a half turn. Cook another 4 minutes, or until theshrimp are pink. You can arrange 2 crisscrossed skewers on each plate and spoon romesco sauce over them, or pile the skewers on a serving platter and serve the sauce on the side. Romesco Sauce Prepare the cherry tomatoes for this recipe by halving 1 cup cherry tomatoes, sprinkling with 2 tablespoons olive oil, laying them flat on a jelly roll pan, and placing in a 350 oven for 15 to 18 minutes, until the skins have small brown flecks. *2 roasted red peppers, peeled, seeded and roughly chopped 1?2 cup roasted cherry tomatoes 2 tablespoons roughly chopped almonds (16 to 18 whole almonds) 4 small garlic cloves, peeled and roughly chopped 2 tablespoons sherry vinegar 1?4 cup olive oil Pinch of salt Freshly ground black pepper* In a blender, combine the roasted peppers and tomatoes, almonds, garlic, vinegar and olive oil, blending until smooth. (You can toss the almonds and peeled garlic whole into the blender, but giving them a rough chop first prevents any large chunks from ending up under the blades.) Season with salt and pepper, and set aside.

*1/2 cup pearled barley 1/2 cup Irish or steel-cut oats 1/4 cup chopped dried apricots 1/3 cup brown sugar 1/2 teaspoon salt 4 1/2 cups water 1/2 teaspoon vanilla 1/8 teaspoon cinnamon pinch (scant 1/8 teaspoon) ground cardamom 1 1/2 cups fresh blueberries 6 tablespoons nonfat milk* 1. Coat a slow cooker with nonstick spray. Before going to bed, add the barley, oats, apricots, sugar, salt and water to the pot. Turn the heat to low, and cook overnight, or for 6 to 8 hours. 2. Just before serving, stir the porridge, incorporating the thick buildup along the sides of the pot. Stir in the vanilla, cinnamon, cardamom and blueberries. If desired, top each serving with 1 tablespoon of nonfat milk. Nutritional analysis: 192 calories; 5 g protein; 1 g fat; 0 g sat fat; 44 g carbohydrates; 5 g fiber; 199 mg sodium.