Cooking with Rena Lee

Grilled Shrimp Bumbo Salad

Prep Time: 1 hr
Cook Time: 1 hr 40min
Yield:6-8

INGREDIENTS:
6 wooden skewers (12in)
1 lb unpeeled, large raw shrimp (36/40 count)
2 tbsp olive oil, divided
2 1/2 tsp Cajun seasoning, divided
1 lb fresh okra
6 sweet onion, sliced 1/2in thick
1 green bell pepper, quartered
2 x 16 oz pkg baby heirloom tomatoes, cut in half
DIRECTIONS:
  1. Soak wooden skewers in water to cover 30 minutes.

  2. Preheat grill to 350`F - 400`F (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 onion and bell pepper, covered with grill lid, 6 minutes on each side or until tender. Grill okra, covered with grill lid, 4 minutes on each side or until tender.

  5. Grill shrimp, covered with grill id, 2 minutes on each side or just until shrimp turn pink.

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

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

  8. To make the Fresh Corn Vinaigrette, whisk together first 7 ingredients. Season with salt and freshly ground pepper to taste.

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