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Categories:
shrimp marinade Cilantro red wine vinegar fresh cilantro sugar lime zest lime juice mustard garlic kosher salt canola oil halloumi cheese watermelon cubes fresh cilantro fresh mint
Viewed: 34 - Published at: 4 years agoIngredients
- 36 shrimp unpeeled, jumbo raw, about 2 lbs
- marinade Cilantro Lime
- 1 cup red wine vinegar
- 1/4 cup chopped fresh cilantro
- 2 tablespoons jalapeno seeded and minced
- 1 tablespoon sugar
- 2 tablespoons lime zest
- 1/4 cup fresh lime juice
- 2 tablespoons dijon mustard
- 2 garlic cloves pressed
- 1 teaspoon kosher salt
- 1 cup canola oil
- 12 ounces halloumi cheese cut into 1 1/2" cubes, firm feta may be substituted
- 24 watermelon cubes
- 3 tablespoons fresh cilantro torn
- 3 tablespoons fresh mint torn
Method
- Cilantro Lime Marinade: Whisk together vinegar, cilantro, jalapeno pepper, sugar, lime zest, lime juice, Dijon mustard, garlic, and kosher salt until blended. Add canola oil in a slow, steady stream, whisking constantly until smooth.
- Peel shrimp, leaving tails on; devein, if desired.
- Meanwhile, combine shrimp and 1/2 cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag. Combine cheese and 1/3 cup Cilantro-Lime Marinade in another large zip-top plastic freezer bag. Seal bags, turning to coat; chill 30 minutes, turning occasionally.
- Preheat grill to 350° to 400° (medium-high) heat. Remove shrimp and cheese from marinades, discarding marinades. Thread shrimp, watermelon, and cheese alternately onto skewers, leaving a 1/8-inch space between pieces.
- Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Sprinkle with cilantro and mint. Serve with remaining Cilantro-Lime Marinade.
