Bacony Barley Salad with Marinated Shrimp

eatingwell.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

3 strips bacon, chopped

1 ⅓ cups water

½ teaspoon salt

⅔ cup quick-cooking barley

1 pound peeled cooked shrimp, (21 to 25 per pound; thawed if frozen), tails removed, coarsely chopped

⅓ cup lime juice

2 cups cherry tomatoes, halved

½ cup finely diced red onion

½ cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

Freshly ground pepper, to taste

1 avocado, peeled and diced

Directions at eatingwell.com

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