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Bacony Barley Salad with Marinated Shrimp

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    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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