Sweet and Sour Shrimp

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.

Number of Servings: 2

Recipe submitted by SparkPeople user ARPEDGIO.