Garlic Shrimp with Fig Tapenade

[vinnyv]

Wednesday is grocery ad day and i found this in the paper.
Makes 4 small servings.
Fig Tapenade:
1 cup chopped figs-dried
2/3 cup chopped Kalamata olives
1 tbs olive oil
2 tbs balsamic vinegar
2 clove minced garlic
1 tp each rosemary and thyme
salt and pepper to taste

Garlic Shrimp:
3 tbs minced garlic
2 tbs olive oil
2 tp dried rosemary
12 jumbo shrimp
cherry tomatoes halves and chopped herbs (optional garnish).

In saucepan, combine figs and 1/2 cup water. Bring to 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 a zip top bag. Add shrimp and marinade in refrigerator 1 to 4 hours.
In lightly oiled pan over medium high heat, saute shrimp until cooked through; remove.
To serve peel shrimp, leaving tail intact. Place about 3 tablespoons of tapenade on a plate with 3 shrimp on top.
Garnish with cherry tomatoes and fresh herbs.

[vinnyv]

Im not sure of the origin but yes I have made it twice and its very tasty..Also used it to stuff a chicken breast but found
it to be a little much.