Ingredients Jump to Instructions ↓

  1. 3 strips bacon, chopped

  2. 1 1/3 cups water

  3. 1/2 teaspoon salt

  4. 2/3 cup quick-cooking barley

  5. 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped

  6. 1/3 cup lime juice

  7. 2 cups cherry tomatoes, halved

  8. 1/2 cup finely diced red onion

  9. 1/2 cup chopped fresh cilantro

  10. 2 tablespoons extra-virgin olive oil Freshly ground pepper, to taste

  11. 1 avocado, peeled and diced

Instructions Jump to Ingredients ↑

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

  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.

  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. Tip: MAKE AHEAD TIP: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.


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