Categories: Seafood, Barbecue 
      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