Icy Fruit Gazpacho with Spicy Grilled Shrimp

Name: Icy Fruit Gazpacho with Spicy Grilled Shrimp
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings, Chill: 1 hr.
Ingredients: 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)

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Total: 30 min

Prep: 30 min

Yield: 6 servings, Chill: 1 hr.

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Ingredients

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)

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