| 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
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