Icy Fruit Gazpacho with Spicy Grilled Shrimp

  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings, Chill: 1 hr.
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2 cups vegetable juice blend

2 large tomatoes, coarsely chopped

1 can (20 oz.) DOLE® Pineapple Chunks,

1-1/2 cups DOLE® Frozen Mango Chunks, partially

1 tablespoon honey

1 teaspoon chili garlic sauce

1/4 cup chopped mint leaves

1 cup orange juice

1 pound medium-large raw shrimp, peeled and deveined

1 to 2 tablespoons dry Creole seasoning

Mint sprigs (optional)


  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 min. or until pink, turning once.
  5. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
  6. Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
  7. 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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