Bacony Barley Salad With Marinated Shrimp
Ingredients
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon salt
- 3 strips bacon, chopped
- 1/3 cup lime juice
- 2/3 cup quick-cooking barley
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped fresh cilantro
- Freshly ground pepper, to taste
- 1/2 cup finely diced red onion
- 1 avocado, peeled and diced
- 1 1/3 cups water
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