Grilled Curry-apricot Shrimp & Scallops Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp