Grilled Curry-Apricot Shrimp & Scallops Ingredients
1/2 cup olive oil
1/2 cup apricot preserves
2 tbsp dijon mustard
2 tbsp curry powder
2 tbsp garlic, minced
2 tbsp cilantro, chopped
4 tsp jalapeno chili, minced and seeded
16 large shrimp, peeled, deveined, tails l
12 sea scallops
4 bamboo skewers, soaked in water 30 minute
Grilled Curry-Apricot Shrimp & Scallops 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@shell.portal.com,
juphelps@delphi.com, or jphelps
Serves: 4
Please enjoy this Grilled Curry-Apricot Shrimp & Scallops Recipe
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