LOWCOUNTRY OKRA AND SHRIMP KEBABS

Lowcountry Okra and Shrimp Kebabs image

Provided by Kardea Brown

Time 20m

Yield 4 servings

Number Of Ingredients 11

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1 pound large tail-on shrimp, peeled and deveined
8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds
One 10-ounce container cherry tomatoes
1 cup fresh okra, halved lengthwise
1 stick (8 tablespoons) unsalted butter
2 teaspoons garlic powder
2 teaspoons seafood seasoning, such as Old Bay
Pinch kosher salt
Pinch freshly ground black pepper
Juice of 1 lemon plus lemon wedges, for serving
Nonstick cooking spray, for the grill grates

Steps:

Preheat a grill for direct cooking over medium-high heat.
Thread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.
Melt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.
Spray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.