Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad

Apricot Stuffed with Sweet and Spicy Oregon Bay Shrimp Salad
A nice, simple and delicious summer salad:

1 large apricot, halved seeded and scooped to be stuffed (use a melon baller)
1/2 C tomato and white corn salsa (recipe)
6 ounces fresh Oregon bay shrimp
1 T honey
1 T chives, minced
1 T pickled jalapenos, minced
1 T mascarpone
salt and pepper to taste

Place apricot halves on serving plate. Mix remainder of ingredients in mixing bowl to make salad. Fill the scooped halves with salad and garnish with parsley or whole chives.

Serve as an appetizer or buffet dish.