Fig Tapenade
Makes 4 small servings
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)

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