Wash and cut top and bottom off bell peppers and remove seeds. Dice into 1/2" uniform pieces.
Dice fresh or canned pineapple into 1/2 " pieces.
Cook barley per package directions and allow to cool. (See Note 2)
In a large salad bowl mix together the barley, pineapple, bell peppers, almonds, cilantro and half of the salad dressing. Toss to coat and allow dressing to absorb with barley. Cover and refrigerate while you cook shrimp.
Season shrimp with salt and pepper. In a large skillet over high heat add oil to pan. Quickly sauté shrimp, cooking for 1 to 2 minutes per side depending on size, or until golden and crisp on edges. Remove from pan and add to salad. Toss to coat and add more salad dressing as you like to taste. Serve immediately or chill completely prior to eating.
Notes
1. I used both a yellow and orange medium bell pepper, diced small. 2. Bring 1 cup pearled barley, pinch of salt and 2 1/2 cups water to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 25-30 minutes. Let stand 5 minutes. Makes 3-3 1/2 cups.