Ingredients

• 2 slices bacon
• 1 tablespoon extra-virgin olive oil
• 1 bunch scallions, sliced, or 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh thyme
• 1 10-ounce p frozen shelled edamame, (see Tip), thawed
• 1 10-ounce p frozen corn, (about 2 cups), thawed
• 1/2 cup reduced-sodium chicken broth, or vegetable broth
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 1 pound raw shrimp, (26-30 per pound), peeled and deveined
• 1/4 teaspoon lemon pepper

---

Cooking Directions

Step 1

Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.

Step 2

Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.

Step 3

Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.