Grilled Shrimp And Summer Vegetables With Buttermilk Dressing

• 3 tablespoons buttermilk
• 2 tablespoons canola mayonnaise
• 7 teaspoons extra-virgin olive oil, divided
• 3 tablespoons minced fresh chives, divided
• 1 tablespoon chopped fresh dill
• 1 teaspoon cider vinegar
• 1 teaspoon freshly ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon honey
• 16 large shrimp, peeled and deveined (about 1 pound)
• 20 large okra pods
• 2 ears corn, shucked
• Cooking spray
• 12 slices medium heirloom tomato

1. Preheat grill to high heat.
2. 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.
3. 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.
4. 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.
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buttermilk, canola mayonnaise, extravirgin olive oil, fresh chives, dill, cider vinegar, freshly ground black pepper, kosher salt, honey, shrimp, okra pods, corn, cooking spray, tomato

Taken from www.myrecipes.com/recipe/grilled-shrimp-summer-vegetables (may not work)