Shrimp Sauté with Texas Vegetables

Original recipe by: Leslie Brenner

This quick sauté is a great way to feature summer vegetables — zucchini, corn, tomatoes and okra — at the height of their season. If you have access to wild Gulf shrimp, by all means use those; they’re much better than those farmed and shipped over from Southeast Asia. I love the okra garnish, achieved by halving them vertically and charring them a bit on a stovetop grill. But if you want to streamline the process and make it even quicker and easier, you can skip them.

Serves 4.

Ingredients

• Canola oil for oiling the grill (if using the okra garnish)

• 6 large, 8 medium or 12 small okra, sliced in half vertically (optional)

• 2 tablespoons olive oil

• 1 medium onion, sliced about 1/4-inch thick

• 1 to 2 serrano chiles (depending on their heat and how spicy you like it), seeds removed and minced

• 4 medium zucchini, cut into 1/4-inch rounds

• 1/2 teaspoon salt

• 3 medium ripe tomatoes, preferably heirloom, rough…