Shrimp, Watermelon, And Halloumi Kabobs

• 36 unpeeled, jumbo raw shrimp (about 2 lb.)
• 12 (12-inch) wooden or metal skewers
• 12 ounces halloumi cheese, cut into 1 1/2-inch cubes*
• 24 (2-inch) watermelon cubes
• 3 tablespoons fresh cilantro leaves, torn
• 3 tablespoons fresh mint leaves, torn

1. Peel shrimp, leaving tails on; devein, if desired.
2. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
3. 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.
4. Preheat grill to 350u0b0 to 400u0b0 (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.
5. 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.
6. *Firm feta cheese may be substituted.

shrimp, wooden, halloumi cheese, watermelon cubes, fresh cilantro, fresh mint

Taken from www.myrecipes.com/recipe/shrimp-watermelon-halloumi-kabobs (may not work)