Grilled Curry-Apricot Shrimp and Scallops

Grilled Curry-Apricot Shrimp and Scallops Recipe:

Grilled Curry-Apricot Shrimp and Scallops

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.

Makes 4 servings

Contributed by Judi M. Phelps
Source: Bon Appetit, Barbecue Special Edition, 1993