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Ingredients:
2 cups orange juice 1/2 cup red wine vinegar 1/4 cup molasses 1 lime, juiced 1/2 teaspoon cayenne pepper 1 tablespoon curry powder 1 pound sea scallops
1 pound frozen shrimps, peeled, deveined vegetable oil, for brushing salt, to taste fresh ground black pepper, to taste
Directions: 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
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