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Icy Fruit Gazpacho with Spicy Grilled Shrimp
Total:
30 min
Prep:
30 min
Yield:
6 servings, Chill: 1 hr.
Total:
30 min
Prep:
30 min
Yield:
6 servings, Chill: 1 hr.

Ingredients

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 min. or until pink, turning once.

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.

Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate

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