Title: Grilled Curry-Apricot Shrimp and Scallops
Categories: Seafood Bbq
Yield: 4 Servings

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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