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.
1/2 c olive oil
1/2 c apricot preserves
2 T dijon mustard
2 T curry powder
2 T garlic,minced
2 T cilantro,chopped
4 t jalapeno chili,minced and seeded
16 lg shrimp,peeled, deveined,
12 sea scallops
4 bamboo skewers,soaked in water 30 minutes