Grilled Curry-Apricot Shrimp and Scallops
| Yield: | 4 Servings |
| Categories: | Seafood, BBQ |
| 1/2 | c | Olive oil |
| 1/2 | c | Apricot preserves |
| 2 | tb | Dijon mustard |
| 2 | tb | Curry powder |
| 2 | tb | Garlic; minced |
| 2 | tb | Cilantro; chopped |
| 4 | ts | Jalapeno chili; minced and seeded |
| 16 | lg | Shrimp; peeled, deveined, tails left intact |
| 12 | Sea scallops | |
| 4 | Bamboo skewers; soaked in water 30 minutes |
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