1 lb shrimp, shelled and cooked
2 large nectarines, pitted (do not peel)
3 large plums, pitted (do not peel)
3 tbsp apricot preserves
5 tbsp Dijon mustard
1/4 tsp dried chili flakes (or jalepeno pepper, finely chopped)
1/4 tsp salt and pepper (or to taste)
Juice of 1 lemon

Sweet & Sour Rock Shrimp

1. Puree first seven ingredients together except shrimp.
2. Fold in shrimp.
3. Serve cold as an appetizer for 4, or hot over rice as an entr�e for 2.