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Shrimp and Scallop Kebabs


      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


    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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