shrimp and okra salad

I've finally returned to the kitchen after what feels like an eternity. It was a foreign feeling taking a break from something I love doing so much and so often, but it also means I'm feeling far more refreshed, inspired, and focused. I'm finally getting settled into my new apartment after months of being preoccupied with the new puppy, travels, and so forth.  Cooking meals in this new, quiet apartment for myself is something I'm trying to get used to again. Often times a new place and thoughts of relationships past can make an apartment feel lonely, stale, but for me, the solution has always been to turn on the stove and play test kitchen to bring the bright aromas back into my life.  So with life moving steadily forward and the summer heat knocking on my front door, I decided to finally go on a grocery run.   The return of the summer heat wave is all about keeping things fresh and light, so I decided on creating an alternative salad of sorts with okra and fresh shrimp. Now, okra can be tricky to cook.  That's partially the reason most people either love it or hate it.  If you've had a bad experience, you probably have the latter opinion about okra.

Many recipes call for breading and deep-frying, but anything that goes through such a cooking process usually satisfies most palettes.  Rather than going that route, I decided on a light sauté to crisp up the edges of the okra, added some fresh shrimp, and brightened up the already-vibrant dish with heirloom tomatoes.  A simple, fresh recipe for a summer picnic or outside dinner party, and something I'd recommend trying if you're thinking about giving okra a second try.

-- Shrimp and Okra salad Total time: 20-30 minutes | Serves 2-3

1/2 pound jumbo shrimp, deveined and peeled 1/4 pound of okra 2 cloves of garlic, minced 2 tablespoons olive oil 1/2 pint heirloom tomatoes Crushed red peppers Salt, to taste

Wash okra, making to dry each one individually not leaving any moisture.  Cut in half lengthwise, set aside.

Peel and devein shrimp, place shrimp over a paper towel to also remove any excess moisture.

In a large skillet, heat 1 tablespoon of olive oil on medium-low. Sauté okra for 5-7 minutes or until the okra is golden brown -- **make sure not to overcrowd the pan, simply do this in two batches if your pan is smaller ** .  Transfer to a large salad bowl, season with salt, and set aside.

Add another tablespoon of olive oil to the pan, then add shrimp and garlic, sauté on medium-high heat for 2 minutes then add tomatoes.  Cook for an additional 1-2 minutes or until shrimp turn pink. Place shrimp and tomatoes with okra, add crushed red pepper, and gently combine ingredients with a large spoon.  Serve warm or cold.