Skillet-Roasted Okra And Shrimp

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Southern Living


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1 pound unpeeled, large raw shrimp (3 1/35 count)

3 cups (about 8 oz.) fresh okra, cut in half lengthwise

3 tablespoons olive oil, divided

1 pt. heirloom cherry tomatoes

3 large garlic cloves, thinly sliced

1/2 teaspoon dried crushed red pepper

Garnish: thinly sliced okra blossoms

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