Grilled bang bang shrimp skewers with halloumi

Name: Grilled bang bang shrimp skewers with halloumi
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) mayonnaise; 2 tbsp (30 ml) sweet chili sauce; 2 tbsp (30 ml) Sriracha; Juice of 1 lime; 2 tbsp (30 ml) rice vinegar; 1 tsp (5 ml) garlic powder; 2 tbsp (25 g) sugar; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) freshly grated ginger; 1⅓ lb (600 g) 16-20 count shrimp, peeled and deveined; 14 oz (400 g) halloumi, at room temperature, cut into rectangles the same thickness as the shrimp; 2 tbsp (30 ml) extra virgin olive oil; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) garlic powder; Salt and freshly ground black pepper

Preparation 15 min
Cooking 8 min
Servings 4
Freezing I do not suggest

Ads

Homemade bang bang sauce

½ cup (125 ml) mayonnaise
2 tbsp (30 ml) sweet chili sauce
2 tbsp (30 ml) Sriracha
Juice of 1 lime
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) garlic powder
2 tbsp (25 g) sugar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) freshly grated ginger

Shrimp and halloumi

1⅓ lb (600 g) 16-20 count shrimp, peeled and deveined
14 oz (400 g) halloumi, at room temperature, cut into rectangles the same thickness as the shrimp
2 tbsp (30 ml) extra virgin olive oil
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) garlic powder
Salt and freshly ground black pepper

Ads

Preparation

Make the bang bang sauce first. In a small bowl, whisk the mayonnaise, sweet chili sauce, Sriracha, lime juice, rice vinegar, garlic powder, sugar, soy sauce and grated ginger until completely smooth. Cover and refrigerate until serving. Made a day ahead, it tastes better.
Pull the halloumi out of the fridge 30 minutes to 1 hour before you cook. Unwrap it, pat it dry all over with paper towels, then cut it into rectangles the same thickness as your shrimp.
In a large bowl, toss the shrimp and the halloumi rectangles with the olive oil, smoked paprika, garlic powder, salt and pepper. Let them sit 10 minutes while the grill comes up to heat.
Heat the BBQ on high, lid closed, until it is properly hot. Lay a reusable grill mat over the grates and let it heat through for 3 to 4 minutes.
Thread the shrimp and halloumi alternately onto skewers. Use two skewers side by side for each row rather than one. Everything stays flat, nothing spins when you flip.
Set the skewers on the hot grill mat. Grill 3 to 4 minutes per side, two sides only, until the shrimp are pink and lightly caramelized and the halloumi is golden and marked.
Move the skewers to a serving platter and spoon the bang bang sauce over them generously. Serve right away, with an extra bowl of sauce for dipping. Do not let them sit around. The shrimp go cold and the halloumi turns tough.