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

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350u0b0 to 400u0b0 (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.
3. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning.
4. 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.
5. Cut okra in half lengthwise. Coarsely chop bell pepper. Toss together okra, bell pepper, and onion in a large bowl.
6. Remove shrimp from skewers, and toss with okra mixture, tomatoes, and Fresh Corn Vinaigrette.

wooden skewers, shrimp, olive oil, cajun seasoning, okra, sweet onion, green bell pepper, baby heirloom tomatoes

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