Photo: Jennifer Davick; Styling: Lydia Pursell
Total Time
1 Hour 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.

How to Make It

Step 1

Soak wooden skewers in water 30 minutes.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

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

Ratings & Reviews

ALBBaker's Review

tara31
August 14, 2013
Amazing and flavorful! I roasted the veggies in the oven, and sautéed the shrimp in a pan...but otherwise, I wouldn't change a thing! Great summer meal.

tara31's Review

ALBBaker
July 17, 2011
Outstanding and so simple! We used homemade cajun seasoning from a previous recipe and fresh okra and a green bell pepper from the garden. Also grilled a red bell pepper and served the salad over grilled Romaine. The corn vinaigrette makes a lot - definitely enough for two meals, so we're making the salad again tonight.

sheraphics's Review

sheraphics
July 11, 2010
The flavors worked so well together using fresh vegatables from our garden and the farmers market.