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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