Categories
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Grilled Shrimp Bumbo Salad |
Prep Time: 1 hr Cook Time: 1 hr 40min
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Yield:6-8
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INGREDIENTS: |
6 |
wooden skewers (12in) |
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1 lb |
unpeeled, large raw shrimp (36/40 count) |
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2 tbsp |
olive oil, divided |
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2 1/2 tsp |
Cajun seasoning, divided |
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1 lb |
fresh okra |
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6 |
sweet onion, sliced 1/2in thick |
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1 |
green bell pepper, quartered |
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2 x 16 oz pkg |
baby heirloom tomatoes, cut in half |
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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.
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