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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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