Grilled Red, White and Blue Shrimp and Halloumi Skewers

These red, white and blue skewers are built to be both showy and entirely practical on a crowded summer grill: the halloumi holds its shape and browns to a squeaky, salty crust while the shrimp take on a smoky, lemony gloss. The cherry tomatoes give a warm, caramelized pop and the blueberries—counterintuitively—stand up to the heat and offer brief bursts of sweet-tart relief that lift the savory duo of cheese and shellfish. Smoky paprika and bright lemon tie the components together so each bite feels balanced rather than gimmicky.

What makes this version work is the little choreography behind it: split the marinade so you flavor the shrimp without contaminating the basting liquid, cook over a consistent medium-high heat so the shrimp and halloumi finish together, and leave a cool zone to protect the cheese if it starts to brown too fast. It’s ideal for a patriotic BBQ, poolside snack, or an easy shared starter for a summer dinner—especially when you want something fast to prep that still looks deliberate on the plate.