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