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