A little over 30 minutes is all it takes to throw together a weeknight meal that screams summer. Homemade buttermilk dressing makes a cool accompaniment.

Adam Hickman
Recipe by Cooking Light August 2014

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Credit: Hector Sanchez; Styling: Ginny Branch

Recipe Summary test

total:
32 mins
Yield:
Serves 4 (serving size: 4 shrimp, 5 okra pods, 3 tomato slices, 2 corn pieces, and about 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

262 calories; fat 12.7g; saturated fat 3g; mono fat 7.5g; poly fat 2.1g; protein 19g; carbohydrates 20g; fiber 4g; cholesterol 144mg; iron 1mg; sodium 609mg; calcium 135mg.
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