1 pkg (7-10 oz/200-300gm) Halloumi cheese
1 lbs/0.5kg raw shrimp, medium or large
2 minced garlic cloves
Zest and juice of 1/2 lemon
2 tablespoons chopped parsley
Salt, freshly ground black pepper
Cut the Halloumi cheese into 1/4 inch slices. Pat dry on paper towel.
Clean the shrimp and peel them down to the tail, leaving the tail on. De-vein. Slice each one down its length, almost to the vein and flatten to form a butterfly shape.
Heat the oil in a large skillet and saute shallots until translucent. Add garlic and lemon juice and cook 1 minute. Add shrimp and cook, stirring occasionally, until they turn pink, about 4 minutes.
Grill the Halloumi on a charcoal grill or under the grill in the oven until cheese is golden brown, about 3 minutes each side.
Arrange the Halloumi slices on serving dish, place shrimp over it and sprinkle with parsley and lemon zest.