Grilled salad with shrimps, corn and okra pods

Okra is great for salads and many other vegetable side dishes. For this salad, vegetables and shrimps are grilled and served with fresh corn.

Ingredients

• Fresh large shrimps (unpeeled) - 450 g
• Fresh okra (okra, gombo, ladies' fingers) - 450 g
• Cherry tomatoes (cut in half) - 900 g
• Bulgarian green pepper (cut into quarters) - 1 pc.
• Salad onions (cut into slices 1 cm thick) - 2 pcs.
• Olive oil - 2 tbsp. l.
• Cajun hot seasoning - 2.5 tsp.
• For salsa:
• Fresh corn kernels - 1 cup
• Olive oil - 2/3 cup
• Fresh lemon juice - 1/4 cup
• Garlic (minced) - 1 clove
• Balsamic vinegar - 2 tbsp. l.
• Mustard - 1 tbsp l.
• Fresh thyme (chopped) - 1 tsp.
• Salt to taste
• Ground black pepper - to taste

Directions

1. To cook the shrimp, you will need 6 wooden skewers, 30 cm long.
2. In a medium bowl, combine all the salsa ingredients and season with salt and pepper to taste. Cover bowl and refrigerate.
3. Put wooden skewers in cold water for 30 minutes. Turn on the grill to preheat to medium temperature (180-200 degrees).
4. Peel the shrimp, drizzle with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of hot cajun seasoning. String the shrimp onto the soaked skewers.
5. Drizzle okra pods, onion rings and bell pepper with 1 tablespoon of oil and sprinkle with 2 teaspoons of Cajun hot seasoning.
6. Place the okra on the grill and fry, covered, for about 4 minutes on each side, until soft. Put the onions and bell peppers on the grill and fry, uncovered, for about 6 minutes on each side. Then place the shrimps on the grill and fry under a closed lid for about 2 minutes on each side.
7. Cut the okra lengthwise into halves, cut the bell pepper into cubes. Place okra, pepper and onion in a large bowl. Add tomatoes and corn salsa.
8. Remove the shrimps from the skewers and put them in a bowl with vegetables, gently mix the grilled salad.