| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Bar-b-q | 4 | Servings | |
INGREDIENTS
| 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 |
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. Source: Bon Appetit, Barbecue Special Edition, 1993 From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”