Description
A recipe for Garlic Shrimp With Fig Tapenade

Ingredients

• Fig Tapenade
  
• 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid figs
  
• 2/3 cup chopped kalamata olives
  
• 1 tablespoon olive oil
  
• 2 tablespoons balsamic vinegar
  
• 2 cloves garlic, minced
  
• 1 teaspoon each dried rosemary and thyme
  
• Salt and pepper to taste
  
• Garlic Shrimp
  
• 3 tablespoons minced garlic
  
• 2 tablespoons extra virgin olive oil
  
• 2 teaspoons dried rosemary
  
• 12 jumbo shrimp or prawns
  
• Cherry tomato halves and chopped fresh herbs (optional garnish)

Preparation
In saucepan, combine figs and 1/2 cup water. Bring to a boil, reduce heat and simmer until liquid is absorbed. Remove from heat; stir in remaining ingredients. Cover and refrigerate 4 hours or overnight to blend flavors. Bring to room temperature to serve.

Meanwhile, combine garlic, olive oil and rosemary in zip top bag. Add shrimp and marinate in refrigerator 1 to 4 hours. In lightly oiled pan over medium high heat, sauté shrimp until cooked through; remove. To serve, peel shrimp, leaving tail intact. Place about 3 tablespoons tapenade on small plate with 3 shrimp. Garnish with cherry tomatoes and fresh herbs, if desired.

Nutrition
no information available

Serves
Makes 4 small servings

Variations
no information available