Add the barley to a saucepan set over medium heat. Cook 10 minutes, stirring frequently, until golden brown and toasted. Add the chicken stock and bring to a boil. Cover the pot and simmer until the liquid is absorbed and the barley is tender, about 30 minutes. Let cool slightly, about 5 minutes.

Meanwhile, heat the oven to 400ºF. Arrange the shrimp in a single layer on a baking sheet; drizzle with 1 tablespoon olive oil and sprinkle with a generous pinch of kosher salt. Zest the lemon; sprinkle half the zest over the shrimp. Roast 10 minutes, or until cooked through.

White the shrimp and barley cook, prepare the dressing. Add the zest and juice one blood orange to a small mixing bowl. Add the reserved lemon zest, olive oil, green onions, honey, and coriander. Whisk to combine. Season to taste with salt and pepper. Pour the dressing over the cooked barley.

Peel and dice the two remaining blood oranges. Gently toss the barley with the orange pieces, avocado, onion, herbs, and feta. Top with cooked shrimp.