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Bacony Barley Salad With Marinated Shrimp Recipe

Nutrition per serving    (USDA % daily values)
CAL
579
FAT
107%
CHOL
80%
SOD
124%

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Ingredients for 4 servings

2 cups cherry tomatoes, halved

1/2 teaspoon salt

3 strips bacon, chopped

1/3 cup lime juice

2/3 cup quick-cooking barley

2 tablespoons extra-virgin olive oil

1/2 cup chopped fresh cilantro

1/2 cup finely diced red onion

1 avocado, peeled and diced

1 1/3 cups water

Freshly ground pepper to taste

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

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