Crack open a can of Pillsbury butter crescent rolls and cut each triangle in half lengthwise. Pat dry raw peeled and deveined shrimp - one for each piece of dough = 16. Mix up 4 tablespoons of softened cream cheese, a clove of minced garlic, a touch of grated ginger and about a teaspoon of soy sauce. Spread a half teaspoon of the mixture on the dough. Position the shrimp at the large end of the triangle and roll it up. Bake at 375 for about 20 minutes, be sure to coat the pan with cooking spray or parchment. Remove from over and brush with slightly melted apricot preserves. The reason I can't call this a shrimp puff is because the canned pastry didn't really puff like I wanted it too. I might try this recipe again with a puff pastry.