adapted from Eating Well

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 OR 1 pound peeled un-cooked shrimp
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

Cook bacon in a small pan over medium heat, stirring often, until crispy, about 4 minutes. Drain bacon on paper towel and set aside. If you purchased RAW shrimp, cook the shrimp in the bacon fat.

In a small saucepan, add water and salt 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.
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.

Note: I was unable to find quick-cooking barley, but did find a quick-cooking barley mix, which had barley, farro and a few other things that I can't remember. Whatever it was, it was delicious so if you find something like this but can't find just barley, give it a shot!

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