Icy Fruit Gazpacho with Spicy Grilled Shrimp

1 made it | 0 reviews | 1 photos

Recipe by: Dole

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

Directions

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.