- 3 tablespoons buttermilk
- 2 tablespoons canola mayonnaise
- 7 teaspoons extra-virgin olive oil, divided
- 3 tablespoons minced fresh chives, divided
- 1 tablespoon chopped fresh dill
- 1 teaspoon cider vinegar
- 1 teaspoon freshly ground black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon honey
- 16 large shrimp, peeled and deveined (about 1 pound)
- 20 large okra pods
- 2 ears corn, shucked
- Cooking spray
- 12 slices medium heirloom tomato
- calories 262
- fat 12.7 g
- satfat 3 g
- monofat 7.5 g
- polyfat 2.1 g
- protein 19 g
- carbohydrate 20 g
- fiber 4 g
- cholesterol 144 mg
- iron 1 mg
- sodium 609 mg
- calcium 135 mg
How to Make It
Preheat grill to high heat.
Combine buttermilk, mayonnaise, 2 tablespoons oil, 2 tablespoons chives, dill, vinegar, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl, stirring with a whisk.
Combine remaining 1 teaspoon oil, honey, and shrimp in a small bowl; toss to coat. Thread shrimp onto 4 (6-inch) skewers. Thread okra pods onto 4 (6-inch) skewers. Lightly coat shrimp, okra, and corn with cooking spray. Place shrimp, okra, and corn on grill rack coated with cooking spray. Grill corn 14 minutes, turning occasionally. Grill okra 4 minutes on each side. Grill shrimp 3 minutes on each side or until done. Cut corn crosswise into 8 pieces.
Place tomatoes on a large platter; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange shrimp, okra, and corn over tomatoes. Drizzle with dressing; sprinkle with remaining chives, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
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