| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Bar-b-q, Seafood | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/2 | c | Apricot preserves |
| 2 | T | Dijon mustard |
| 2 | T | Curry powder |
| 2 | T | Garlic, minced |
| 2 | T | Cilantro, chopped |
| 4 | t | Jalapeno chili, minced |
| and seeded | ||
| 16 | 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
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