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

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

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.