Skillet-Roasted Okra And Shrimp

• 1/2 pound fresh okra, halved lengthwise
• 3 tablespoons olive oil, divided
• 1 pt. grape tomatoes
• 1 pound peeled, large raw shrimp, deveined
• 1/2 teaspoon dried crushed red pepper
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

1. Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and saute 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

fresh okra, olive oil, grape tomatoes, shrimp, red pepper, garlic, kosher salt, freshly ground black pepper, flatleaf

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