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Grilled Curry-Apricot Shrimp & Scallops

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Grilled Curry-Apricot Shrimp & Scallops

 

      Yield: 4 Servings



 

    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 lg shrimp,peeled, deveined,

           -tails l

     12    sea scallops

      4    bamboo skewers,soaked in

           -water 30 minute

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.








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