Pancetta And Shrimp Salad With Maple Figs

• 6 None figs, halved
• 2 tbsp extra-virgin olive oil
• 2 tbsp maple syrup
• 10 slices pancetta, halved
• 20 None extra large shrimp, peeled and deveined, with tails intact
• 3 tbsp butter
• 12 None cherry tomatoes
• 2 oz baby spinach
• 2 oz arugula leaves
• 1 None avocado, peeled, pitted and sliced
• 4 oz marinated feta cheese, diced
• 2 tbsp pine nuts, toasted
• None None Crusty bread, to serve

1. Place figs, cut sides up, in a heavy-bottomed skillet with a tight-fitting lid. Drizzle with oil and maple syrup. Cover and cook on low heat for 5 mins, until figs begin to soften.
2. Meanwhile, wrap a piece of pancetta around each shrimp.
3. Melt butter in a large skillet on medium heat. Cook shrimp for 2 mins each side, until just cooked through. Remove from pan and keep warm. Cook tomatoes in same pan for 2-3 mins, until skins split.
4. Divide spinach, arugula, avocado and tomatoes among serving plates. Sprinkle feta and pine nuts. Top with figs and shrimp . Drizzle with any pan juices. Serve with crusty bread.

extravirgin olive oil, maple syrup, pancetta, shrimp, butter, tomatoes, baby spinach, arugula, avocado, feta cheese, nuts, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25078 (may not work)