b'SErvES 4Shrimp with GarBanZoS, aruGula & SundriEd toMatoES Garbanzos, Arugula & 2 tablespoons butter4 garlic cloves, thickly cut Sundried Tomatoesteaspoon red pepper flakes4 tablespoons onion, finely diced & a Chardonnay Sauce cup canned garbanzo beans, drained4 tablespoons sundried tomatoes packed in olive oil, drainedMake the chardonnay sauce (see directions below) and keep warm.and chopped to prEparE thE GarBanZoS, aruGula & 1 cup loosely packed fresh arugulaSundriEd toMatoESSalt and pepper to taste add the butter to a saut pan together with the garlic, red pepper flakes and onion. cook over medium-low heat, stirring well, for 3 to 4 minutes, until ShriMp the garlic starts to brown and the onion is translucent.teaspoon salt add the garbanzo beans and the sundried tomatoes, and cook, stirring well,teaspoon pepper for 3 more minutes. teaspoon garlic powder teaspoon onion powder add the arugula; stir well and cook for 1 more minute. adjust salt and pepperteaspoon paprika to taste. set aside and keep warm.3 tablespoons davinci Extrato prEparE thE ShriMplight 100% pure olive oil Mix together theteaspoon salt andteaspoon pepper, the garlic powder, 1 pounds large shrimp, shelledonion powder and paprika. sprinkle the mixture evenly over the shrimp.and deveinedadd the olive oil to a large nonstick saut pan and cook over high heat until chardonnaY SaucE it starts rippling, about 2 minutes. add the shrimp and cook, stirring well, 2 tablespoons davinci Extrafor 2 to 3 minutes, until the shrimp is cooked through. Using a slotted light 100% pure olive oil spoon, place the shrimp on a plate lined with a paper towel to absorb the 2 slices bacon, dicedexcess oil.6 garlic cloves, cut in half divide the cooked shrimp into 4 portions and place on top of the vegetablecup diced onion mixture in the middle of each serving dish. pour the chardonnay sauce oncup diced carrot the side, and serve.cup diced celery to prEparE thE chardonnaY SaucE1 bay leaf in a saucepan, combine the extra light olive oil and diced bacon. cook overteaspoon red pepper flakes medium heat, stirring well, until the bacon is nicely browned, about 3 to 2 cups chardonnay4 minutes. Using a slotted spoon, transfer the bacon to a dish lined with a 2 cups chicken broth paper towel and set aside.2 tablespoons softened butter mixed with 2 tablespoons flourSalt to taste104'