Slice peppers into thin strips, slice green onions, and mince garlic. Slice water chestnuts. Peel and devein shrimp if they aren't already.
Spray a medium skillet with nonstick cooking spray. Heat skillet over medium heat. Add peppers, green onions and garlic; cook for 3-4 minutes or until tender.
Add shrimp and water chestnuts. Cook and stir for 3-4 minutes or until shrimp turn pink. Remove from heat.
Stir in apricot preserves, soy sauce, and hot pepper sauce (a dash or to your liking). Sprinkle with sesame seeds.