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1 lb. Small shrimp

1 lb. Garbanzo beans (two 8oz cans)

3 leaves fresh sage cut into ribbons

1 Tbspn fresh chopped parsley

1/8th cup EVO

Sea salt, Pepper, Paprika (to taste)


Boil Shrimp for 3-4 minutes

Drain in colander then plunge into large bowl of ice water (to halt cooking)

Drain again until shrimp are dry. (Water will ruin the dish.)

In a large bowl toss all ingredients and put in fridge for ½ hour to let all flavors amalgamate.

Remove from fridge 20-30 minutes prior to serving and plate.