Grilled curry-apricot shrimp and scallops

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
½ cup Apricot preserves
2 tablespoons Dijon mustard
2 tablespoons Curry powder
2 tablespoons Garlic; minced
2 tablespoons Cilantro; chopped
4 teaspoons Jalapeno chili; minced and seeded
16 larges Shrimp; peeled, deveined, tails left intact
12 Sea scallops
4 Bamboo skewers; soaked in water 30 minutes

Directions

Combine first seven ingredients in medium bowl. Add shrimp and scallops, toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.

Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each skewer. Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side. Bring remaining marinade to simmer in small saucepan. Serve on skewers, passing marinade separately. Source: Bon Appetit, Barbecue Special Edition, 1993 From the MM database of Judi M. Phelps. jphelps@..., juphelps@..., or jphelps

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