grilled curry apricot shrimp and scallops
BBQ & Grill
Grilled Curry-Apricot Shrimp & Scallops
Seafood skewers glazed with a fragrant curry-apricot sauce and grilled to perfection—sweet, spicy, and ideal for summer seafood nights.
Ingredients
- 1/2 c olive oil
- 1/2 c apricot preserves 2 t dijon mustard
- 2 t curry powder 2 t garlic,minced
- 2 t cilantro,chopped
- 4 t jalapeno chili,minced and
- -seeded
- 16 lg shrimp,peeled, deveined,
- -tails l
- 12 sea scallops
- 4 bamboo skewers,soaked in
- -water 30 minute
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.
