INGREDIENTS

1 1/4 lbs. Apricot Preserves  
2 Habanero Chiles , chopped, seeded 
4 Tbsp. White Wine Vinegar  
2 Tbsp.  Lemon Juice , fresh 
2 Tbsp.  Cornstarch  
4 oz. fresh Cilantro Leaves (garnish) 

DIRECTIONS

1.) In medium heavy pan, add apricot preserves, chopped habaneros, wine vinegar, and lemon juice. Bring to a boil. In a small bowl, dissolve the cornstarch in the water and add to pan. Stir solution and simmer on medium for 5 more minutes.

2.) Place sauce in a food processor and blend until smooth. Serve with the shrimp and garnish with fresh cilantro leaves.