Pancetta And Shrimp Salad With Maple Figs - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, wrap a piece of pancetta around each shrimp.
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.
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.