Rice and Noodle Pilaf w/Edamame and Grilled Shrimp

This is such a wonderful combination of taste, color, and texture.  I've made it several times and I wish I could remember where I got the recipe, because whoever came up with this has to have some other great ideas.

RICE and NOODLE PILAF with EDAMAME and GRILLED SHRIMP (serves 2)

1/2 Tbsp + 1 tsp EVOO
1 Tbsp lemon juice
8 oz large raw shrimp, deveined and peeled
1/2 small red onino, chopped
1 oz Canadian Bacon, finely chopped
6 Tbsp fine egg noodles, broken up
6 Tbsp instant brown rice
2 Tbsp dry white wine
1/2 cup frozen shelled edamame
3/4 cup chicken broth
S&P to taste
1/2 Tbsp chopped fresh dill, plus a few sprigs for garnish

Light a grill to high (I roast my shrimp in the oven: Turn broiler on high, toss shrimp with olive oil and a bit of black pepper, put under broiler for about 5 minutes, depending on size of shrimp).

In a bowl, whisk together 1 tsp olive oil and lemon juice.  Add the shrimp, toss to coat, set aside.

In a large saucepan or Dutch oven over medium heat, the remaining 1/2 Tbsp of oil.  Add the onion and bacon and saute until the onion becomes translucent, about 2 minutes.

Add the noodles and rice and cook, stirring often, until the noodles begin to brown, about 3 minutes.  Add the wine and cook, stirring constantly, until the wine has evaporated, about 2 minutes.  Add the edamame and chicken broth and bring to a boil.  Reduce heat to low and simmer, covered, for 15 minutes.

Thread the shrimp onto bamboo or metal skewers.  Season both sides with S&P.  Grill, until the shrimp are pink and firm, about 1 1/2 minutes per side.

Remove the pilaf from the heat and let stand, covered for 3 minutes.  Stir in the dill and season with pepper.  Serve the pilaf topped with the shrimp.  Garnish with additional dill, if desired.