Grilled Curry-apricot Shrimp And Scallopsburgers, curry, fish and seafood, grilling recipes, shellfish shrimp 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 sea scallops 4 bamboo skewers; soaked in 30 minutes 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 |
