Apricot-Curry Shrimp & Scallops

Apricot-Curry Shrimp & Scallops

1/2 cup Extra light Virgin Olive Oil
1/2 cup Apricot Preserve
2 tbsp Dijon Mustard
2 tbsp Curry power (or to taste)
2 tbsp (or more) freshly chopped Garlic, Elephant works well
2 tbsp Cilantro, chopped fine
4 tbsp Jalapeno Chilli peppers, deseeded and chopped fine

16-20 Large shrimp (cleaned)
12-14 Large Sea Scallops
4-5 Bamboo Skewers (must be soaked in water for 30-60 mins)



Combine the first seven ingredents in a medium bowl. I usually at
least double the recipe (triple if you want to freeze some of the
marinade for later use). Wash and drain the shrimp and scallops in
cold water. Toss into large ziplock bag along with approx 1/2 of the
above mixture. Refridgerate for at least 1 hr...more if you can. Be
sure to occassionally toss while in bag.

Prepare your grill. Skewer 5 shrimp and 4 scallops alternating on each
skewer. Grill untill shrimp and scallops are just cooked through,
brushing frequently with extra marinade.

Caution...This marinade contains oil and it will flair up on the grill
so keep a close eye so it doesnt burn.

Take the remaining marinade and heat in a saucepan to simmer...Serve
in small bowl for som eextar dippings..

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