Shrimp-and-Okra Kebabs with Grilled Peaches and Jalapeño-Bourbon Vinaigrette

Preheat a gas or charcoal grill to very high (500°F to 550°F). Whisk together 1/2 cup oil, lime zest and juice, shallot, bourbon, jalapeño, maple syrup, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Reserve 1/2 cup dressing for finishing. Add shrimp to bowl with remaining dressing; toss to coat. Let stand 10 minutes.

Toss okra with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove shrimp from dressing; discard dressing. Thread shrimp onto 4 (12-inch) skewers (presoaked if wooden) alternately with okra. Sprinkle skewers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush cut sides of peaches with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Place peaches, cut sides down, on oiled grill grates; grill, uncovered, until grill marks appear, 1 to 3 minutes. Grill shrimp-and-okra skewers on oiled grill grates, uncovered, until charred in spots and shrimp are opaque, 3 to 4 minutes, flipping once halfway through grilling time.

Cut each peach half into 4 wedges, and divide among 4 serving plates. Top with shrimp-and-okra kebabs. Stir parsley into reserved 1/2 cup dressing, and drizzle over kebabs and peaches. Season to taste with salt and pepper.