Lemon Garlic Shrimp w/ Pearl Couscous and Edamame

 Start with 2-3 TBSP. salted butter and a good glug of olive oil.

Prepare peeled and devained shrimp (Thaw if frozen)

 Cook Pearl Couscous

 Add minced garlic to butter and olive oil.  Cook a few minutes then add white wine(preferably Sauvignon Blanc)

Add Shrimp and season with salt and pepper.  Flip to cook on both sides. 

Add a spoonful of homemade pesto to the skillet with shrimp. 

 Cook and additional minute and add 2 TBSP fresh lemon juice.

Add pearl Couscous and Shelled Edamame.