Icy Fruit Gazpacho with Spicy Grilled Shrimp Recipe

Icy Fruit Gazpacho with Spicy Grilled Shrimp Recipe

  • 2 cups vegetable juice blend
  • 2 large tomatoes, coarsely chopped
  • 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided
  • 1 1/2 cups DOLE Frozen Mango Chunks, partially thawed, divided
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce
  • 1/4 cup chopped mint leaves
  • 1 cup orange juice
  • 1 pound medium-large raw shrimp, peeled and deveined
  • 1 tablespoon dry Creole seasoning
  • Mint sprigs (optional)
  1. Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
  2. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
  3. Pour into large bowl; stir in orange juice; chill at least 1 hour.
  4. Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
  5. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
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