Bacon Wrapped Shrimp with Apricot Ginger Dip

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For the Bacon wrapped Shrimp: 1 lb Shrimp, thawed, peeled and deveined (about 32 shrimp) 16 pieces Bacon 16 toothpicks For the Apricot Ginger Dip: 1 jar (9.5 ounce) Apricot Spreadable Fruit 1 teaspoon cider vinegar 2 teaspoon fresh ginger, grated ½ teaspoon thyme ½ 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.