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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 25 2013

Grilled Shrimp Gumbo Salad

    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

Soak wooden skewers in water 30 minutes.

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

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.

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

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

Fresh Corn Vinaigrette

    1 cup fresh corn kernels
    2/3 cup olive oil
    1/4 cup fresh lemon juice
    1 garlic clove, minced
    2 tablespoons balsamic vinegar
    1 tablespoon Creole mustard
    1 teaspoon chopped fresh thyme
    Salt and freshly ground pepper to taste

Whisk together fresh corn kernels, olive oil, fresh lemon juice, minced garlic clove, balsamic vinegar, Creole mustard, and chopped fresh thyme. Season with salt and freshly ground pepper to taste.