For the Bacon wrapped Shrimp:
1 lb Shrimp, thawed, peeled and deveined (about 32 shrimp)
16 pieces Bacon
For the Apricot Ginger Dip:
1 jar (9.5 ounce) Apricot Spreadable Fruit
1 teaspoon cider vinegar
2 teaspoon fresh ginger, grated
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 tablespoon warm water
FOR THE BACON WRAPPED SHRIMP:
Preheat oven to 400 degrees F.
Cut bacon in half, lengthwise. Wrap a piece of bacon around each shrimp and secure with a toothpick. Place on a cookie sheet and bake for about 20 minutes or until the bacon is crisp. Serve with apricot ginger dip.
FOR THE APRICOT GINGER DIP:
Combine the fruit spread, vinegar, ginger, thyme, garlic powder and water. Mix well. Add a little more water if the mixture is too thick.