Recipe for Grilled Curry-Apricot Shrimp and Scallops

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 cup	Olive oil
1/2 cup	Apricot preserves
2 tbl	Dijon mustard
2 tbl	Curry powder
2 tbl	Garlic, minced
2 tbl	Cilantro, chopped
4 tsp	Jalapeno chili, minced and seeded
16 lrg	Shrimp, peeled, deveined, tails left intact
12 x	Sea scallops

Instructions:

Instructions: 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.

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