Week 14, Recipe 2, Grilled Shrimp Gumbo

Ingredients
1 lb pasta, penne
6 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*
1 sweet onion, sliced 1/2" thick*
4 Leeks, cut into 1 1⁄2 inch pieces*
1 green bell pepper, chunked*
2 cups tomatoes, quartered*
Fresh Corn Vinaigrette (See recipe below)



1. Preheat indoor grill to 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.
2. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning.
3. Grill okra, covered with grill lid or aluminum foil if indoors, 4 minutes on each side or until tender. Cut off stem of okra and slice in half lengthwise. Cover and set aside.
4. Grill onion slices, bell pepper and leeks, covered with grill lid (or foil), 6 minutes on each side or until tender. Set aside with okra.
5. Grill shrimp, covered with grill lid (or foil), 2 minutes on each side or just until shrimp turn pink.
6. Combine okra, bell pepper, onion and shrimp in a large skillet. Pour in al-dente pasta
7. Toss mixture with pasta and Fresh Corn Vinaigrette. (won't need all of it)
Serve with parmasan cheese (opt)


Fresh Corn Vinaigrette
Ingredients
1 cup fresh corn kernels (frozen ok)*
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon spicy mustard
1/2 teaspoon chopped fresh thyme
Salt and freshly ground pepper to taste


1. Mash down corn kernels with the back of a wooden spoon, whisk in olive oil, fresh lemon juice, minced garlic clove, balsamic vinegar, spicy mustard, and chopped fresh thyme.
2. Season with salt and freshly ground pepper to taste.

Points
Deliciousness: 5 points
Ingredients: 6 points
Originality: 1 point, Adapted from CSA newsletter and southernliving.com
Documentation: 1 point

Total Points: 13