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.

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.

Yield: 4 servings

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