Greek Shrimp, Pearl Barley and Kale with Feta

extra-virgin olive oil, divided

peeled and deveined 16/20 shrimp

finely diced onion

Kosher salt,

garlic, minced (about 1 tablespoon)

halved cherry tomatoes

red pepper flakes, more or less to taste

baby kale

Freshly ground black pepper

white wine

cooked pearl barley (can substitute farro, brown rice, wheatberries, etc.)

chopped cilantro

crumbled feta cheese, divided

chicken stock