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.
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