Edamame Succotash With Shrimp

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1 1/2 cups frozen blanched shelled edamame (green soybeans)

3 bacon slices

1/2 cup chopped celery

1/4 cup chopped red onion

3 garlic cloves, minced

1 to 2 jalapeƱo peppers, split lengthwise and cut crosswise into thin strips

2 cups fresh corn kernels (about 2 ears)

3 tablespoons white wine

1 pound medium shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley

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