Icy Fruit Gazpacho with Spicy Grilled Shrimp

Icy Fruit Gazpacho with Spicy Grilled Shrimp

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

Preparation Time
30 mins
Total Time
30 mins
Calories
191 Calories

Recipe Instructions

Step 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.
Step 2
Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
Step 3
Pour into large bowl; stir in orange juice; chill at least 1 hour.
Step 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.
Step 5
Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
Icy Fruit Gazpacho with Spicy Grilled Shrimp

Ingredients

  • 1 tablespoon honey
  • 1 cup orange juice
  • 1 teaspoon chili garlic sauce
  • 2 cups vegetable juice blend
  • 2 large tomatoes, coarsely chopped
  • 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided
  • 1 ½ cups DOLE Frozen Mango Chunks, partially thawed, divided
  • ¼ cup chopped mint leaves
  • 1 pound medium-large raw shrimp, peeled and deveined
  • 1 tablespoon dry Creole seasoning
  • 1 sprig Mint sprigs

Categories

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