Grilled Curry-Apricot Shrimp and Scallops

Posted by Gargantua on October 12, 2007 at 11:46 pm · Under Barbeque Fun & Easy

1/2 c Olive oil

1/2 c Apricot preserves

2 tb Dijon mustard

2 tb Curry powder

2 tb Garlic; minced

2 tb Cilantro; chopped

4 ts Jalapeno chili; minced

-and seeded 16 lg Shrimp; peeled, deveined,

-tails left intact 12 Sea scallops

4 Bamboo skewers; soaked in

-water 30 minutes 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@shell.portal.com, juphelps@delphi.com, or jphelps

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