Shrimp Avocado Barley salad

I used to find a recipe on the internet but alas, this summer I cannot find the site anymore so I have to go back memory and learn through trial and error.

2 strips of bacon
2 cups barley
lime juice
dash of rice wine vinegar
salt
red onion
cilantro
drizzle of olive oil
0.5-1 cup tomatoes
1 pound cooked shrimp
1 Avocado

1. Cook Barley. 4.5 ish cups of water. It's $1.69 a pound at whole foods. What a deal. 30 minutes on simmer, cover. Note : once I thought using shrimp broth would be wonderful. That was a mistake. It's too shrimpy.

2. Cut up bacon and fry until crispy. Let cook in own fat. Set aside
3. Mise en place time. Exclude the avocado. It's not invited.

dice 0.25 cups of red onion

dice .25 cup of cilantro

dice tomatoes

chop into bite-sized pieces shrimp

4. After barley is done, rinse and drain in cold water
5. In a large mixing bowl combine remaining ingredients
6. Chill for at least an hour or put into the freezer for about 15 minutes ( do not forget to take out)
7. When ready to serve, dice up avocado mix into bowl and squeeze extra lime juice
8. Season to taste with salt. You must salt!

Warnings: Red onion is powerful and one must use it with caution. You can overpower the dish with oniony rawness and it will be inedible. Remove if you are a zealous onion chopper (like somebody I know who I live with).