Grilled Shrimp & Cheese Kebabs with Lemon Sauce

new.milk.org

Josephine Gifford

subheading: SHRIMP KEBABS:

1 lb (454 g) mini/baby potatoes (about 16)

¼ cup (60 mL) canola oil

3 tbsp (45 mL) lemon juice

1 tbsp (15 mL) chopped chives or green onions

1 tsp (5 mL) chopped fresh tarragon or ½ tsp (2 mL) dried

¼ tsp (1 mL) each salt and pepper

1 bag (340 g) jumbo raw shrimp peeled and deveined or sea scallops

1 pkg (200 g) Canadian grilling cheese, cubed (such as halloumi, queso fresco or provolone)

1 large green pepper, cubed

1 cup (250 mL) grape tomatoes

subheading: LEMON SAUCE:

2 tbsp (30 mL) Canadian butter

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) Canadian 2% milk

2 tsp (10 mL) Dijon mustard

½ tsp (2 mL) salt

½ tsp (2 mL) grated lemon zest

2 tbsp (30 mL) lemon juice

Directions at new.milk.org

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