Sauteed Shrimp with Peppers

2 small red and/or green sweet peppers, cut into thin strips
1/4 cup sliced green onions
1 clove garlic, minced
1/2 pound fresh or frozen shrimp
1/2 cup canned sliced water chestnuts
2 tablespoons apricot preserves
1 tablespoon light or regular soy sauce
1 teaspoon toasted sesame seeds
1 cup hot cooked rice or orzo

Thaw shrimp, if frozen. Peel and devein shrimp. Coat an unheated medium
skillet with nonstick cooking spray. Heat skillet over medium heat. Add
red and green pepper, onions, and garlic; cook for 3 to 4 minutes or until
tender. Add shrimp and water chestnuts. Cook and stir for 3 to 4 minutes
or until shrimp turn pink. Remove from heat. Stir in apricot preserves and
soy sauce. Sprinkle with sesame seeds. Serve over rice.

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