These easy kebabs are elevated with a bright and fresh citrus sauce for drizzling or dipping. Cheese like halloumi, queso fresco and even provolone work great on the grill and pair perfectly with shrimp and local vegetables.
1 bag (340 g) jumbo raw shrimp peeled and deveined or
1 pkg (200 g) grilling cheese, cubed (such as
halloumi, queso fresco or provolone)
1 large green pepper, cubed
1 cup (250 mL) grape tomatoes
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) 2% milk
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) grated lemon zest
2 tbsp (30 mL) lemon juice
In a small pot, boil potatoes for 10 minutes. Drain and let cool.
In a large bowl, whisk together oil, lemon juice, chives, tarragon, salt and pepper. Stir in shrimp, cheese, potatoes, green pepper and tomatoes to coat. Cover and refrigerate for 15 minutes.
Lemon Sauce: Meanwhile, in a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring frequently for about 4 minutes or until bubbly and thickened. Remove from heat and whisk in Dijon, salt, lemon zest and juice. Keep warm.
Place shrimp, potatoes, cheese and vegetables onto skewers in an alternating pattern.
Preheat grill to medium-high heat. Grill skewers, about 6 minutes, turning occasionally or until shrimp is firm and cheese is grill marked (or beginning to melt if you’re using provolone). Remove from skewer, spoon lemon sauce over top and enjoy!
Provolone cheese is delicious on the grill, but you’ll want to cut it into small, ó-inch cubes and turn often as it will begin to melt as you cook.