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 tablespoon extra-virgin olive oil
• Freshly ground pepper, to taste
• 1 avocado, peeled and diced

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Cooking Directions

Step 1

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

Step 2

Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

Step 3

Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.