---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GRILLED CURRY-APRICOT SHRIMP AND SCALLOPS
  Categories: Seafood, Bar-b-q
       Yield: 4 servings
  
     1/2 c  Olive oil
     1/2 c  Apricot preserves
       2 tb Dijon mustard
       2 tb Curry powder
       2 tb Garlic; minced
       2 tb Cilantro; chopped
       4 ts Jalapeno chili; minced
            -and seeded
      16 lg Shrimp; peeled, deveined,
            -tails left intact
      12    Sea scallops
       4    Bamboo skewers; soaked in
            -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. Source:
   Bon Appetit, Barbecue Special Edition, 1993
   
   From the MM database of Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps
  
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