1/2 cup Olive oil
1/2 cup Apricot preserves
2 tbsp Dijon mustard
2 tbsp Curry powder
2 tbsp Garlic, minced
2 tbsp Cilantro, chopped
4 tsp Jalapeno chili, minced and seeded
16 large Shrimp, peeled, deveined, tails left intact
12 Sea scallops
4 Bamboo skewers, soaked in water 30 minutes
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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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