Cooking with Rena Lee

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:

Soak wooden skewers in water to cover 30 minutes.
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.
Drizzle okra, onion, and bell pepper with remaining 1 tbsp olive oil; sprinkle with remaining 2 tsp Cajun seasoning.
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.
Grill shrimp, covered with grill id, 2 minutes on each side or just until shrimp turn pink.
Cut okra in half lengthwise. Coarsely chop bell pepper. Toss together okra, bell pepper, and onion in a large bowl.
Remove shrimp from skewers, and toss with orka mixture, tomatoes, and Fresh Corn Vinaigrette.
To make the Fresh Corn Vinaigrette, whisk together first 7 ingredients. Season with salt and freshly ground pepper to taste.