Toss sliced okra in 2 tablespoons olive oil. Arrange on baking sheet in a single layer. Roast in 450°F oven until browned for 12-15 minutes, stirring once or twice. Remove from oven and allow to cool.
In a medium bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, 1 tablespoon honey, Gazpacho mix, and salt. Toss in the roasted okra and mix. Best when refrigerated for several hours or overnight.
In a medium skillet, melt butter; stir in remaining 1 tablespoon honey and crushed red pepper. Add shrimp and cook for about 3 minutes; turn shrimp and continue cooking about 2 additional minutes. Serve warm or chilled with okra relish.
Makes 4-6 servings (2 cups relish)