BBQ |
Grilled Curry-Apricot Shrimp & Scallops |
1/2 cup olive oil 1/2 cup apricot preserves 2 tablespoon dijon mustard 2 tablespoon curry powder 2 tablespoon garlic; minced 2 tablespoon cilantro; chopped 4 teaspoon jalapeno chili; minced and seeded 16 large 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.
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