1 pound uncooked large shrimp, peeled and deveined
1/3 cup chopped dried apricots
2 cups hot cooked brown rice
In a large skillet, melt butter. Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.
Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in apricots; heat through. Serve with rice.