| 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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