Sauté okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl.

Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra.

Add shrimp, red pepper and garlic with remaining 1 Tbsp. oil to skillet. Sauté 2 to 3 minutes or just until shrimp turn pink being careful not to burn garlic. Add garlic after cooking a minute if concerned. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.