1/2 teaspoon olive oil 2 cups bell pepper strips 1/3 cup apricot jam 1 Tbsp. red wine vinegar 6 oz. peeled and deveined shrimp, tails removed 1/4 cup chopped unsalted peanuts
Heat the oil in a nonstick skillet over medium-high heat. Add the peppers and cook, tossing, for about 3 minutes or until hot. Add the jam and vinegar. Cook for 1 minute or until bubbling. Add the shrimp and cook for 3 minutes on each side or until pink and firm all the way through. Divide evenly on two plates, sprinkle with peanuts.