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Grilled Shrimp Gumbo Salad

Photo: Jennifer Davick; Styling: Lydia Pursell
Total time 1 hr, 40 mins
Yield Makes 6 to 8 servings
Terrific flavors from the garden and grill come together in this summery twist on a New Orleans favorite. Served in smaller portions, it also makes a great first course.

Ingredients

  • 6 (12-inch) wooden skewers
  • 1 pound unpeeled, large raw shrimp (36/40 count)
  • 2 tablespoons olive oil, divided
  • 2 1/2 teaspoons Cajun seasoning, divided
  • 1 pound fresh okra
  • 6 (1/2-inch-thick) sweet onion slices
  • 1 green bell pepper, quartered
  • 2 (16-oz.) packages baby heirloom tomatoes, cut in half
  • Fresh Corn Vinaigrette

How to Make It

  1. Soak wooden skewers in water 30 minutes.

  2. Preheat grill to 350° to 400° (medium-high) heat. Peel shrimp; devein, if desired. Drizzle shrimp with 1 Tbsp. olive oil, and sprinkle with 1/2 tsp. Cajun seasoning. Thread shrimp onto skewers.

  3. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning.

  4. Grill okra, covered with grill lid, 4 minutes on each side or until tender. Grill onion slices and bell pepper, covered with grill lid, 6 minutes on each side or until tender. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.

  5. Cut okra in half lengthwise. Coarsely chop bell pepper. Toss together okra, bell pepper, and onion in a large bowl.

  6. Remove shrimp from skewers, and toss with okra mixture, tomatoes, and Fresh Corn Vinaigrette.