Kosher salt and cracked black pepper and ground white pepper to taste
In a large pot, caramelize the bacon until crispy. Once brown remove the pot and add in onions and garlic and caramelize. Once brown add in potatoes, chickpeas, tomatoes and stock and cook for 20 minutes. Next, add back in the bacon and puree using a hand blender. Finish with fresh sage, salt and ground white pepper.
Next, toss shrimp in olive oil, salt and cracked black pepper. Grill the shrimp on high heat until cooked through.
Serve the soup with the grilled shrimp on top and with a glass of Da Vinci Pinot Grigio.