Shrimp, Watermelon, and Halloumi Kabobs

Ingredients

• 3 tablespoons cilantro leaves fresh
• 3 tablespoons mint leaves fresh
• 12 ounces halloumi cheese cut into 1 1/2-inch cubes*
• 2 lb shrimp raw unpeeled
• 6 servings cilantro-lime marinade 
• 24 cubes watermelon (2-inch)
• 12 inch metal skewers 
• 12 inch metal skewers 

Equipment

• grill
• skewers
• metal skewers
• wooden skewers

Directions

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.
4. 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.
5. Preheat grill to 350 to 400 (medium-high) heat.
6. Remove shrimp and cheese from marinades, discarding marinades. Thread shrimp, watermelon, and cheese alternately onto skewers, leaving a 1/8-inch space between pieces.
7. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink.
8. Sprinkle with cilantro and mint.
9. Serve with remaining Cilantro-Lime Marinade.
10. *Firm feta cheese may be substituted.