Grilled Shrimp Gumbo Salad

Ingredients

• 2.5 teaspoons cajun spice divided
• 8 servings corn vinaigrette fresh
• 1  bell pepper green quartered
• 32 oz baby heirloom tomatoes cut in half
• 1 pound okra fresh
• 2 tablespoons olive oil divided
• 1 pound shrimp raw unpeeled ()
• 6 slices onion sweet (1/2-inch-thick)
• 72 inch wooden skewers 
• 72 inch wooden skewers 

Equipment

• bowl
• grill
• skewers
• wooden skewers

Directions

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350 to 400 (medium-high) heat. Peel shrimp; devein, if desired.
3. Drizzle shrimp with 1 Tbsp. olive oil, and sprinkle with 1/2 tsp. Cajun seasoning. Thread shrimp onto skewers.
4. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning.
5. 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.
6. Cut okra in half lengthwise. Coarsely chop bell pepper. Toss together okra, bell pepper, and onion in a large bowl.
7. Remove shrimp from skewers, and toss with okra mixture, tomatoes, and Fresh Corn Vinaigrette.