Charred Shrimp And Okra Bowl

• 2 1/2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons coarse yellow cornmeal
• 10 ounce fresh whole okra, halved lengthwise
• 1 large red bell pepper, halved
• 2 teaspoons honey
• 1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)
• 8 ounces large shrimp, peeled and deveined
• 1 1/2 cups chopped tomato
• 1/2 cup sliced red onion
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup thinly diagonally sliced celery
• 1 tablespoon red wine vinegar
• 3/4 teaspoon kosher salt
• 8 thin slices red Fresno chile

1. Preheat broiler to high with oven rack 6 inches from heat. Line a rimmed baking sheet with foil.
2. Combine 1 tablespoon oil, cornmeal, and okra in bowl. Place okra and bell pepper halves, skin side up, on prepared pan. Broil 10 minutes. Wrap bell pepper in foil; let stand 10 minutes. Peel and chop.
3. Line pan with foil. Combine honey, Creole seasoning, and shrimp in a bowl; add to pan. Broil 2 to 3 minutes on each side or until done.
4. Combine okra, bell pepper, shrimp mixture, tomato, and remaining ingredients in a bowl; toss.

extravirgin olive oil, cornmeal, whole okra, red bell pepper, honey, salt, shrimp, tomato, red onion, parsley, celery, red wine vinegar, kosher salt, red

Taken from www.myrecipes.com/recipe/charred-shrimp-okra-bowl (may not work)