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Grilled Curry-Apricot Shrimp And Scallops

An indian recipe for Grilled Curry-Apricot Shrimp And Scallops, made with Olive Oil, Apricot Preserves, Dijon Mustard, Curry Powder, and Garlic Minced. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 4 tsp

Method (preview)

1. 1

   And seeded 16 lg Shrimp; peeled, deveined,

2. 2

   Combine first seven ingredients in medium bowl.

3. 3

   Add shrimp and scallops, toss to coat.

4. 4

   Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally.

5. 5

   Prepare barbecue.

6. 6

   Skewer 4 shrimp and 3 scallops alternately on each skewer.

7. 7

   Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side.

8. 8

   Bring remaining marinade to simmer in small saucepan.

9. 9

   Serve on skewers, passing marinade separately. Source

10. 10

    Bon Appetit, Barbecue Special Edition, 1993