Grilled Curry-Apricot Shrimp and Scallops

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