Southern Living MARCH 2006
Soak wooden skewers 30 minutes to prevent burning.
Peel shrimp, leaving tails on, if desired; devein, if desired. Thread shrimp, okra, and tomatoes alternately onto skewers. Place on a baking sheet.
Whisk together Creole seasoning and next 4 ingredients. Brush mixture on kabobs, and chill 20 minutes.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until done. Serve immediately with Tomato Rice.
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