1Heat oven to 425ºF. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 16 1/2x11 1/2-inch rectangle. Bake 5 minutes.
2Meanwhile, cut shrimp in half; place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water with wire whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat. Spread remaining peanut butter mixture over crust to within 1/4 inch of edges. Top with cheese and shrimp mixture.
3Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro.