Heat a large skillet on medium high heat with 3 Tablespoons oil reserved from sun dried tomato jar.Add in shrimp and season with garlic salt, pepper, and old bay seasoning.  Cook stirring occasionally until shrimp are opaque about 5 minutes. Remove shrimp from skillet and set aside.In same skillet add 2 additional tablespoons of the reserved sun dried tomato oil on medium high heat and add in garlic, diced onions, and sun dried tomatoes.  Cook for 1 minute.Stir in the vegetable stock and dijon mustard, stir to combine then add in heavy cream, stir until a creamy sauce forms and comes to a slight boil.  Reduce heat and add parmesan cheese and spinach.Cook and stir until cheese has melted and spinach has wilted, about 3 minutes.  Add Shrimp back into skillet and stir to combine.Remove from heat, garnish with basil and more parmesan and serve over rice, pasta or with warm toasted sourdough bread.