Bacon Barley Salad With Marinated Shrimp

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Self Magazine

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Ingredients

3 strips bacon, chopped

1 1/3 cups water

1/2 teaspoon salt

2/3 cup quick-cooking barley

1 lb peeled cooked shrimp, tails removed, coarsely chopped

1/3 cup lime juice

2 cups cherry tomatoes, halved

1/2 cup finely diced red onion

1/2 cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

Freshly ground pepper to taste

1 avocado, peeled and diced

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