Kickin' Cashew Shrimp Bites

Ingredients:

•	1 cup flaked coconut
•	1 cup cashews, coarsely chopped
•	1 clove garlic, minced
•	2 tablespoons chopped fresh cilantro
•	1 (12 oz.) jar Smucker's® Apricot Preserves
•	2 tablespoons Crisco® Pure Peanut Oil
•	2 pounds raw shrimp, peeled & deveined (about 24 per lb.)
•	1 teaspoon chipotle chile powder or to taste
•	Fresh cilantro leaves for garnish

Directions:

1	TOAST coconut, cashews and garlic in a large non-stick skillet over medium-high heat, stirring constantly, until golden brown. Remove from skillet immediately, placing into a small bowl. Cool. Blend in cilantro and apricot preserves. Wipe inside of skillet clean.
2	HEAT oil in skillet over medium-high heat. Add shrimp. Cook and stir until shrimp is opaque and pink. Remove pan from heat. Sprinkle with chipotle chile powder, stirring to coat evenly. Arrange shrimp on serving platter. Top each shrimp with a teaspoon of coconut mixture. Garnish with cilantro leaves. Serve warm or at room temperature.