Grilled Curry-Apricot Shrimp & Scallops
Yield
4 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| 2 | tablespoons |
dijon mustard
|
|
| 2 | tablespoons |
curry powder
|
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 4 | teaspoons |
jalapeño pepper
seeded and minced |
|
| 16 | large |
shrimp
peeled, deveined, tails intact |
|
| 12 | each |
sea scallops
|
*
|
| 4 | each |
skewers
bamboo, soaked in water 30 minutes |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 3E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 2E+1 | ml |
jalapeño 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.
