Shrimp, Watermelon, And Halloumi Kabobs

• 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

1. 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.
2. Peel shrimp, leaving tails on; devein, if desired.
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.

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

Taken from www.yummly.com/recipe/Shrimp_-Watermelon_-and-Halloumi-Kabobs-1167701 (may not work)