pink for approximately 5-7 minutes. Make sure to turn shrimp repeatedly during the cooking process. Remove kabobs and keep them warm while preparing the next step.
Place the bacon in a large frying pan over medium-high heat and cook, stirring occasionally, until browned and crisp. Using tongs, transfer to a large paper-towel-lined plate and set aside. Add the avocado oil to the fat in the pan and heat over medium-high heat until shimmering and just starting to smoke. Add the okra and cook, stirring occasionally, until starting to brown around the edges, about 5 minutes. Using a slotted spoon, transfer the okra to the plate with the bacon and set aside. Reduce the heat to medium. Add the bell pepper, onion, garlic, jalapeño, thyme, and cayenne to the remaining oil and fat in the pan, season with salt, and cook, stirring occasionally, until the onion has softened, about 5 minutes. Next, add the corn, season with salt, and cook, stirring occasionally, until the corn is crisp-tender, about 5 to 8 minutes. Add the cream, stir to combine, and cook until the cream is almost completely absorbed. Remove the pan from heat and add the scallions and the reserved bacon and okra. Stir to combine and serve immediately with the Cajun shrimp kabobs.