2 large nectarines -- pitted
3 large plums -- pitted
3 tablespoons apricot preserves
5 tablespoons Dijon mustard
1/4 teaspoon dried chili flakes, finely
chopped or 1/4 teaspoon jalapeno pepper
1/4 teaspoon salt -- to taste
1/4 teaspoon pepper -- to taste
1 lemon -- juice of
1 pound shrimp, cooked and shelled
In food processor puree nectarines, plums,
preserves, mustard, chili flakes, salt,
pepper and lemon juice. Transfer to large bowl. Add shrimp to bowl, tossing to coat.
Serve cold as an appetizer.
This is also good hot over rice as an entree. - contributed by Pupzap
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