Grilled Red, White and Blue Shrimp and Halloumi Skewers

How to Make Grilled Red, White and Blue Shrimp and Halloumi Skewers

1. 1

   Step 1: Make the lemon-paprika marinade

   In a bowl whisk together the olive oil, lemon juice, minced garlic, smoked paprika and kosher salt & pepper until emulsified. Reserve half the mixture in a separate small bowl for basting, and use the other half to marinate the shrimp; set the reserved portion aside.

   For this step

   • 3 tbspextra-virgin olive oil
   • 2 tbspfresh lemon juice
   • 2 clovesgarlic, minced
   • 1 tspsmoked paprika
   • 1 1/2 tspkosher salt & freshly ground black pepper
   
2. 2

   Step 2: Soak skewers, marinate shrimp and prep cheese/fruit

   Place wooden skewers in cold water to soak 20–30 minutes to prevent burning. Pat the shrimp dry, toss with the marinade and let sit while you cut the halloumi into 1-inch cubes and rinse the blueberries and cherry tomatoes (about 10–15 minutes total).

   For this step

   • 1 lblarge shrimp, peeled and deveined
   • 8 ozhalloumi cheese (firm), cut into 1-inch cubes
   • 16 countcherry tomatoes (red)
   • 1 cupfresh blueberries (blue)
   • 8 skewerswooden skewers (soaked 20–30 minutes)
   
3. 3

   Step 3: Thread the skewers

   Thread ingredients in a red–white–blue pattern on each soaked skewer—for example: cherry tomato (red), shrimp, halloumi (white), blueberry (blue), and repeat until the skewer is filled, leaving a little space at the ends for turning. Make 8 skewers total so each person can have two skewers (servings = 4).
   
4. 4

   Step 4: Preheat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F / 205°C). Brush the grill grates lightly with oil or use a well-oiled grill basket to keep the halloumi from sticking.
5. 5

   Step 5: Grill until shrimp is opaque and halloumi is golden

   Place skewers on the hot grill and cook 2–3 minutes per side, turning to get even char and golden halloumi; total cooking time is about 8–10 minutes. During the last 3–4 minutes, baste occasionally with the reserved marinade and move skewers to a cooler part of the grill if the cheese browns too fast.
   
6. 6

   Step 6: Rest and serve

   Transfer skewers to a platter and let rest 2 minutes; finish with a light sprinkle of salt and an extra drizzle of reserved marinade if desired. Serve hot—recommend 2 skewers per person as a snack or appetizer.

1. In a bowl whisk together the olive oil, lemon juice, minced garlic, smoked paprika and kosher salt & pepper until emulsified. Reserve half the mixture in a separate small bowl for basting, and use the other half to marinate the shrimp; set the reserved portion aside.
2. Place wooden skewers in cold water to soak 20–30 minutes to prevent burning. Pat the shrimp dry, toss with the marinade and let sit while you cut the halloumi into 1-inch cubes and rinse the blueberries and cherry tomatoes (about 10–15 minutes total).
3. Thread ingredients in a red–white–blue pattern on each soaked skewer—for example: cherry tomato (red), shrimp, halloumi (white), blueberry (blue), and repeat until the skewer is filled, leaving a little space at the ends for turning. Make 8 skewers total so each person can have two skewers (servings = 4).
4. Preheat a gas or charcoal grill to medium-high (about 400°F / 205°C). Brush the grill grates lightly with oil or use a well-oiled grill basket to keep the halloumi from sticking.
5. Place skewers on the hot grill and cook 2–3 minutes per side, turning to get even char and golden halloumi; total cooking time is about 8–10 minutes. During the last 3–4 minutes, baste occasionally with the reserved marinade and move skewers to a cooler part of the grill if the cheese browns too fast.
6. Transfer skewers to a platter and let rest 2 minutes; finish with a light sprinkle of salt and an extra drizzle of reserved marinade if desired. Serve hot—recommend 2 skewers per person as a snack or appetizer.