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Rinse the shrimp and pat dry. Season with sea salt and pepper, set aside.
In a large saute pan, heat the olive oil on medium heat, add the shallots and garlic and saute for 2-3 minutes until the shallots and garlic are lightly crisp. Add shrimp to the pan and sear 1 minute on each side until opaque. Toss in lemon juice right before the shrimp is done cooking.
Add the tomatoes, olives, and garbanzo beans and saute another minute. Add the fresh basil, combine and remove from heat.
On plates, arrange 2 cups salad greens per plate, squeeze with fresh lemon juice and salt and pepper if desired. Top with shrimp mixture and enjoy.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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