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Category: Barbecue
Grilled Curry-Apricot Shrimp And Scallops
Ingredients
1/2 cup Olive oil

1/2 cup Apricot preserves

2 tbsp Dijon mustard

2 tbsp Curry powder

2 tbsp Garlic, minced

2 tbsp Cilantro, chopped

4 tsp Jalapeno chili, minced and seeded

16 large Shrimp, peeled, deveined, tails left intact

12 Sea scallops

4 Bamboo skewers, soaked in water 30 minutes

Preparation
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. Source: Bon Appetit, Barbecue Special Edition, 1993



From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps

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