Grilled Curry

Ingredients

120 ml olive oil
1/2 apricot preserves
30 ml dijon mustard
14 gr curry powder
18 gr garlic
18 gr cilantro
12 gr jalapeno chili
16 shrimp
12 sea scallops
4 bamboo skewers

Instructions

-water 30 minutes 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.