Start to finish: 35 minutes
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 pound large raw shrimp, peeled and deveined
1 small red onion, peeled and chopped
2 ounces finely chopped Canadian bacon (about 1/3 cup)
3/4 cup fine egg noodles, broken up
3/4 cup instant brown rice
1/4 cup dry white wine
1 cup frozen shelled edamame
1 1/2 cups reduced-sodium chicken broth
Salt and ground black pepper, to taste
1 tablespoon chopped fresh dill, plus more for garnish
Light a charcoal fire or heat a gas grill to high.
In a bowl, whisk together 2 teaspoons of the olive oil and the lemon juice. Add the shrimp, toss to coat, then set aside.
In a large saucepan or Dutch oven over medium, heat remaining 1 tablespoon oil. Add the onion and bacon and saute until onion becomes translucent, about 2 minutes.
Add the noodles and rice and cook, stirring often, until noodles begin to brown, about 3 minutes. Add the wine and cook, stirring constantly, until 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.
Meanwhile, thread shrimp onto 4 bamboo or metal skewers. Season both sides with the salt and pepper. Grill, until shrimp are pink and firm, about 1 1/2 minutes per side.
Remove pilaf from heat and let stand, covered, for 3 minutes. Stir in the dill and season with pepper. Serve pilaf topped with shrimp on or off the skewers. Garnish with additional dill, if desired.
Nutrition information per serving (values are rounded to the nearest whole number): 380 calories; 121 calories from fat (32 percent of total calories); 13 g fat (2 g saturated; 0 g trans fats); 179 mg cholesterol; 26 g carbohydrate; 33 g protein; 3 g fiber; 510 mg sodium.