Icy Fruit Gazpacho with Spicy Grilled Shrimp The Best Recipes

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Icy Fruit Gazpacho with Spicy Grilled Shrimp

"A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp."

Ingredients :

• 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)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

• 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.
• Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
• Pour into large bowl; stir in orange juice; chill at least 1 hour.
• 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.
• Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.

Notes :

• Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

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