Grilled Okra with Paprika Shallot Dip (finecooking.com)

Serves 6

Ingredients
1 lb. small okra pods (no longer than 2 inches) 
1-1/2 Tbs. canola oil 
Kosher salt and freshly ground black pepper 
1/2 cup sour cream 
1/4 cup mayonnaise 
1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.) 
1 Tbs. fresh lemon juice 
1 Tbs. finely chopped fresh cilantro (optional) 
1 tsp. paprika 
1/4 to 1/2 tsp. crushed red pepper flakes 

Directions

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

***These are amazing!  So good with other grilled food.  I have never grated my shallots just chopped them as fine as I could.