In a large saute pan over medium heat, add olive oil and garlic. Cook until lightly golden, then add shrimp. Cook and stir occasionally until light pink. Add in wine and lemon juice, and mix until combined. Bring to a simmer, then add sorghum, sun-dried tomatoes, and baby greens. Stir until the greens are wilted. Remove pan from heat, and add parsley, lemon zest, and red pepper flakes. Serve warm.
Serving size: 1 serving Calories: 400 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 1 gram, Sodium: 230 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 172 milligrams