Recipe - Grilled Cuban Sandwich

One half cup Olive oil
One half cup Apricot preserves
2 tablespoon Dijon mustard
2 tablespoon Curry powder
2 tablespoon Garlic; minced
2 tablespoon Cilantro; chopped
4 teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini