Yield: 4 servings. 16 fresh shrimp, 12-15 count 1/4 lb. fresh chickpeas (can substitute canned if necessary) 1/2 Spanish onion 1 small carrot 1 small celery stalk 1 garlic clove 1 oz. smoked bacon 1/4 cup extra virgin olive oil 1 branch of rosemary 1/4 cup sherry wine GARNISH: as needed, pumpkin seed oil as needed, inner celery heart leaves 1/4 oz. caviar The day before: In the refrigerator, soak fresh chickpeas in water with a pinch of baking soda. To prepare ...
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