Lowcountry Okra and Shrimp Kebabs

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1 pound large tail-on shrimp, peeled and deveined

8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds 

One 10-ounce container cherry tomatoes 

1 cup fresh okra, halved lengthwise 

1 stick (8 tablespoons) unsalted butter

2 teaspoons garlic powder 

2 teaspoons seafood seasoning, such as Old Bay 

Pinch kosher salt 

Pinch freshly ground black pepper 

Juice of 1 lemon plus lemon wedges, for serving

Nonstick cooking spray, for the grill grates