Cornmeal-Crusted Shrimp with Corn & Okra

Whisk buttermilk, hot sauce and garlic powder in a medium bowl. Transfer half of the mixture to a small bowl and stir in mayonnaise. Set aside.

Stir Cajun seasoning into the buttermilk mixture in the medium bowl. Pat shrimp dry and add to the bowl. Toss to coat. Place cornmeal in a shallow dish and dredge the shrimp in it, pressing to adhere.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the shrimp in a single layer and cook until crispy, about 2 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon oil to the pan and add corn, okra and garlic. Cook, stirring often, until hot, about 4 minutes. Stir in scallions, butter, vinegar and salt and toss until well coated, about 1 minute. Serve the shrimp with the vegetables and the reserved sauce. Garnish with more scallions, if desired.