4 c. torn fresh spinach leaves
15 oz. can garbanzo beans, drained
8 oz. can sliced water chestnuts, drained
1 c. sliced fresh mushrooms
1/3 c. sliced green onions
1/4 c. Italian salad dressing
1 clove garlic, minced
1 tbsp. olive or cooking oil
1 c. dry white wine
1 lb. fresh or frozen peeled deveined shrimp
4 hard-boiled eggs, quartered
2 med. tomatoes, cut into wedges
2 tbsp. Italian salad dressing

In large mixing bowl combine spinach, beans, water chestnuts, mushrooms and green onions. Add 1/4 cup dressing; toss to mix. cover and chill. In large skillet cook garlic in hot oil for 30 seconds. Remove from heat, carefully add wine. Return to heat, bring to boil; add shrimp. Return to boiling, cook uncovered 1 to 3 minutes (until shrimp turns pink) stirring occasionally. Drain into colander, run cold water over shrimp; drain thoroughly. Cover large platter with spinach mixture; arrange eggs and tomatoes around edge of platter. Place shrimp on top of spinach mixture. Drizzle shrimp with 2 tablespoons of salad dressing. Serves 6.