Garlic Shrimp with edible gardens Mission Fig Balsamic Tapenade

This main meal takes the best of fresh shrimp but adds the savoury sweetness of our Mission Fig Spread to create a unique twist with a versatile tapenade.

Ingredients

• Fig Tapenade
• 3 tablespoons of edible gardens Mission Fig Balsamic spread
• 2 cup chopped kalamata olives
• 1 tablespoon edible gardens Basil infused Grapeseed Oil
• 2 tablespoons edible gardens Roasted Garlic balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon of edible gardens Tuscan Kitchen Italian spice blend
• 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)

Instructions

In saucepan, combine fig spread and olives and balsamic vinegar. Bring to a light boil, reduce heat and simmer until sauce is slightly thick. 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.