Grilled Curry-Apricot Shrimp & Scallops

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.