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.