Shrimp recipes

Grilled Curry-Apricot Shrimp And Scallops

Course : Shrimp
Serves: 4

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Ingredients:

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 and seeded

16 large shrimp; peeled -- deveined, tails left intact

12 medium sea scallops

4 large bamboo skewers -- soaked in water for 30 mintues

Preparation / 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

Grilled Curry-Apricot Shrimp And Scallops

Ingredients:

Preparation / Directions:

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