Shelly's Recipe

SHRIMP AND SCALLOP KABOBS

Category: Kabobs/Kebobs/Skewers

2 cups orange juice
1/2 cup red wine vinegar
1/4 cup molasses
1 lime, juiced
1/2 tsp cayenne pepper
1 tbsp curry powder
1 lbs sea scallops
1 lbs frozen shrimps, peeled, deveined
vegetable oil, for brushing
salt and pepper, to taste

Combine first 6 ingredients for the glaze. Bring to a boil, reduce heat slightly, and boil until volume is reduced by half, about 5 minutes.

Rinse shrimp and scallops under cold water and pat dry. Thread shrimp and scallops alternately onto skewers, sprinkle with salt and pepper to taste and grill over medium-hot fire, about 2 minutes per side.

Brush with oil if necessary, to prevent sticking. During the last minute of grilling brush orange-curry glaze evenly onto shrimp and scallops. When shrimp and scallops are just opaque throughout, remove from grill, brush with remaining glaze, and serve