In a saucepan over medium heat, combine the preserves, oil, lemon juice, and mustard. Bring to a boil, pour into a nonaluminum bowl, and let cool. Add the shrimp, cover, and refrigerate for 3 hours. Remove from the refrigerator 30 minutes before grilling.

Meanwhile, preheat a broiler (griller). Place the peppers, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler, drape with foil, and let cool for 10 minutes, then peel away the skins. Chop the peppers.

In a saucepan over medium-high heat, combine the rice and water. Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 18 minutes. Keep hot.

Meanwhile, in a saucepan over medium-low heat, melt the butter. Add the white parts of the green onions and sauté until slightly softened, about 2 minutes. Stir in the chopped peppers, chili powder, salt, and broth. Cover and cook until the peppers are soft, 3-4 minutes. Transfer to a food processor and blend until smooth. Return to the pan.

Prepare a hot fire for direct-heat cooking in a grill (see page 10). Position the grill rack 4-6 inches (10-15 cm) above the fire.

In a frying pan just big enough to hold the sausages in a single layer, bring the wine to a boil over high heat. Reduce the heat to medium, add the sausages, prick in several places with a fork, and cook, turning once. Transfer the sausages to the grill rack. Cover the grill and open the vents halfway. Cook, turning once, until cooked through, about 5 minutes total.

Meanwhile, bend each shrimp almost in half and insert a metal skewer just above the tail so that it passes through the body twice. Grill, turning once, until cooked through, 3-4 minutes on each side.

Slice the sausages, add to the red pepper purée, and place over medium-low heat. Stir briefly, add the hot rice, and mix thoroughly. Toss in the shrimp and the reserved green onion tops. Transfer to a warmed serving bowl, sprinkle with the parsley, and serve.