Creamy Garbanzo Bisque with Gulf Shrimp

Marinate the shrimp with lemon pepper and 1 tablespoon of oil, refrigerate 15 minutes.  In a 3 to 4 quart stock pot, heat oil over medium high heat. Add 1 tablespoon of oil and gently sauté the shrimp until pink and cooked through; about 2 minutes. Season shrimp with salt to taste and set aside.  Add remaining 2 tablespoons of oil to the stockpot, bring heat to medium and add onions, leeks, celery, carrots and garlic.  Sauté the vegetables until they are translucent, about 5 to 7 minutes.  Add Carmelina Brands® Italian Garbanzos and chicken broth, stir to combine and bring to a boil.  Season to taste with salt and pepper.  Reduce heat to low, and simmer soup for 20 minutes; stir occasionally.  Remove pot from heat and carefully blend the bisque with an emulsion hand blender, or food processor until smooth with no lumps. Be careful blending as soup is hot.  Return soup to low heat, stir in Italian parsley and cook for an additional 5 minutes.  Remove soup from heat.  To serve, place a quarter cup of cooked shrimp into an individual soup bowl. Ladle soup around shrimp. Garnish soup with fresh parsley and tabasco sauce (optional).  Enjoy!