Grilled Curry-Apricot Shrimp And Scallops

Course : Grilling
Serves: 4
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1/2 cup olive oil
1/2 cup apricot preserves
2 tablespoons Dijon mustard
2 tablespoons curry powder
2 tablespoons garlic -- minced
2 tablespoons cilantro -- chopped
4 teaspoons jalapeno chili -- minced seeded
16 large shrimp; peeled -- deveined, tails left intact
12 medium sea scallops
4 skewers bamboo skewers -- soaked in water 30 minutes

Preparation / Directions:

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 grill. 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, Grill Special Edition, 1993

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