Bacony Barley Salad with Marinated Shrimp | Recipe Finder

Ingredients

• 3 strips bacon, chopped
• 1 1/3 cups water
• 1/2 teaspoon salt
• 2/3 cup quick-cooking barley
• 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
• 1/3 cup lime juice
• 2 cups cherry tomatoes, halved
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil Freshly ground pepper, to taste
• 1 avocado, peeled and diced