Garlic Shrimp with California Fig Tapenade
Garlic Shrimp with Fig Olive Tapenade is perfect for Memorial Day parties or any cookout. The dried fig tapenade recipe is a cinch to mix together.
Nutrition
Servings 4 servings
Ingredients
- 1 cup Orchard Choice or Sun-Maid California Figs chopped
- 2/3 cup kalamata olives chopped
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- salt and pepper to taste
Garlic Shrimp
- 3 tbsp garlic minced
- 2 tbsp olive oil extra virgin
- 12 jumbo shrimp or prawns
- garnish with cherry tomato halves and chopped fresh herbs optional
Instructions
- 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.Photo David Campbell
