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Icy Fruit Gazpacho with Spicy Grilled Shrimp

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"A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp."
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1 h 30 m servings 191 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  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.


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

Nutrition Facts

Per Serving: 191 calories; 1.1 g fat; 32.6 g carbohydrates; 14 g protein; 115 mg cholesterol; 637 mg sodium. Full nutrition

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