Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Idaho baking potatoes -- baked
   2      teaspoons     vegetable oil
   1      small         onion -- finely chopped
   1      rib           celery -- diced
     1/2  cup           finely diced red bell pepper
   1      small         garlic clove -- minced
   2      teaspoons     curry powder
     3/4  cup           chicken broth
     1/4  cup           golden raisins
   1      tablespoon    orange all-fruit fruit spread
                        --or orange marmalade
   8      ounces        medium shrimp -- peeled and deveined
     1/4  cup           half-and-half
   1      teaspoon      cornstarch
     1/2  teaspoon      salt
     1/4  cup           finely diced cucumber -- optional
   2      tablespoons   freshly chopped mint
                        --or cilantro -- optional

Preparation:

1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; sauté until crisp-tender, about 4 to 5 minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes. 2. In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens. 3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint.