3 strips bacon, chopped
1 1/3 c. water
1/2 tsp. salt
2/3 c. barley
1 lb. peeled. cooked shrimp, tails removed, coarsely chopped
1/3 c. lime juice
2 c. cherry tomatoes, halved
1/2 c. finely diced red onion
1/2 c. chopped fresh soap leaves, I mean cilantro
2 Tbl. extra-virgin olive oil
Freshly ground pepper, to taste1 avocado, peeled and diced
Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
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, about 35 minutes.
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.