The perfect recipe to refresh your grilling game with Canadian-crafted grilling cheese and shrimp with a bright and fresh citrus sauce for drizzling. Cheeses like halloumi, queso fresco and even provolone are simply divine on the grill, and pair perfectly with shrimp and local vegetables. This is one of 17 delicious recipes found in the 2022 Milk Calendar.

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PREP30 min
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Cooking10 min
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Ready in40 min





  1. Step
    In a small pot, boil potatoes for 10 minutes. Drain and let cool.
  2. Step
    In a large bowl, whisk together oil, lemon juice, chives, tarragon, salt and pepper. Stir in shrimp, cheese, potatoes, green pepper and tomatoes to coat. Cover and refrigerate for 15 minutes.
  3. Step
    Meanwhile, in a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring frequently for about 4 minutes or until bubbly and thickened. Remove from heat and whisk in Dijon, salt, lemon zest and juice. Keep warm.
  4. Step
    Place shrimp, potatoes, cheese and vegetables onto skewers in an alternating pattern.
  5. Step
    Preheat grill to medium-high heat. Grill skewers, about 6 minutes, turning occasionally or until shrimp is firm and cheese is grill marked (or beginning to melt if you’re using provolone). Remove from skewer, spoon lemon sauce over top and enjoy!


This recipe was inspired by the Seafood Kabob with Lemon Sauce recipe from the 1982 Milk Calendar, created by Margaret Fraser. You can view the original recipe here.

Nutritional info per serving:

2 Skewers

Calories 450
Fat 28 g
Saturated Fat 11 g
Trans Fat 0.5 g
Cholesterol 150 mg
Sodium 1050 mg
Carbohydrates  27 g
Fibre 2 g
Sugars 5 g
Protein  23 g

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Provolone cheese is delicious on the grill, but you’ll want to cut it into small, ½-inch cubes and turn often as it will begin to melt as you cook.