GRILLED CURRY-APRICOT SHRIMP & SCALLOPS

      Title: GRILLED CURRY-APRICOT SHRIMP & SCALLOPS
  Categories: Seafood, Bar-b-q
       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
[ add our full cookbook to your website ] [ Search The Cookbook ]