Time to table is 30 minutes. Eating Well magazine. 4 servings

2 slices bacon
1 T extra virgin olive oil
1 bunch scallions, sliced or 1 med onion diced
1 red bell pepper
2 cloves garlic, minced
1 1/2 t chopped fresh thyme
10 oz shelled edamame, about 2 cups (if frozen, thawed)
10 oz frozen corn, about 2 cups
1/2 c reduced sodium chicken or vegetable broth
1 T cider vineger (rice vinegar is fine too)
1/4 t salt
1 lb raw shrimp (26-30 per lb), peeled and deveined
1/4 t lemon pepper

1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 min. Leaving the drippings in the pan, use tongs to transfer the bacon to a paper towel lined plate. Let cool.

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

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