Grilled Curry-Apricot Shrimp and Scallops

Yields:	4 servings
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	Preparation	75 minutes
	Cooking	15 minutes
	Ready In	90 minutes

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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 pepper	seeded and minced
16	large	shrimp	peeled, deveined, tails intact
12	each	sea scallops
4	each	skewers	bamboo, 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.

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Member Review

Leek Potato Soup

Soup remained lumpy after pureeing. I think it would be better to cook the leeks/onions with the potatoes in addition to the sauteeing. I added fresh dillbecause I thought it needed jazzing up. Would probably preferred straight chicken stock rather than 50-50 mixture with water.