Grilled Curry-Apricot Shrimp & Scallops | scallop recipes

Grilled Curry-Apricot Shrimp & Scallops | scallop recipes

1/2 cup olive oil
1/2 cup apricot preserves
2 tablespoon dijon mustard
2 tablespoon curry powder
2 tablespoon garlic; minced
2 tablespoon cilantro; chopped
4 teaspoon jalapeno chili; minced and seeded
16 large shrimp; peeled, deveined, tails l
12 sea scallops
4 bamboo skewers; soaked in water 30 minute
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.