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Makes 4 small servings
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
Garnish with cherry tomato halves and chopped fresh herbs (optional)
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 2 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 of tapenade on a small plate with 3 shrimp. Garnish with cherry tomatoes and fresh herbs, if desired.
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