Earlier in the day . . . .
Combine pineapple preserves, chutney, ginger, 1/2 tsp. of cayenne and cracked red pepper flakes in a small sauce pan. Heat until simmering and stir. Let sit to get the flavors to meld. If it's not "zippy" enough for you, add more pepper flakes, but this will be pretty zippy as is.
Cut egg roll wrappers in half. Lightly sprinkle the cayenne on the shrimp. Roll the shrimps in the wrappers. Moisten the end of each wrapper with water so it will stick to itself and form a "sweater" for the shrimp. You can do the moistening with your fingers.
After guests have arrived . . . .
Heat the peanut oil. The amount depends on the size of high-sided sauce pan you use, but make sure the oil is approximately 2 inches deep. The oil can be heated on high and then turned to medium high when it's ready. You'll know it's ready when it looks "swirlish" on the top. Splatter a few drops of water off your fingers into the oil, and if the oil jumps, it's ready. (Think of when you were play-fighting with a sibling and you sprayed water in their face off of your hand at the pool or while you were washing dishes.)
Carefully place shrimp in the oil 6 at a time (or as many as your pan will hold without crowding them). When the bottoms are light brown, turn them over. You'll only need to cook them about 3 minutes (or less) total. It depends on how hot the oil is. You are only trying to heat the shrimp and brown the outside like an eggroll.
Cook all of the shrimp the same way. Keep the early batches warm and wrapped in paper towels to soak up any extra oil.