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Icy Fruit Gazpacho with Spicy Grilled Shrimp

"A vivid, fresh take on traditional gazpacho with the addition of pineapple, mango, and highly spiced Creole shrimp."

Ingredients :

• 2 cups vegetable juice combo
• 2 big tomatoes, coarsely chopped
• 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided
• 1 1/2 cups DOLE Frozen Mango Chunks, partly thawed, divided
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 1/4 cup chopped mint leaves
• 1 cup orange juice
• 1 pound medium-big raw shrimp, peeled and deveined
• 1 tablespoon dry Creole seasoning
• Mint sprigs (optional)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

• Combine vegetable juice, tomatoes, 1 cup every pineapple and mango chunks, honey and chili garlic sauce in blender or meals processor container. Cover; mixture till smooth.
• Add last pineapple and mango chunks and mint; pulse 2 or 3 instances just to cut fruit.
• Pour into massive bowl; stir in orange juice; relax at the least 1 hour.
• Toss shrimp with Creole seasoning in big bowl to coat nicely. Grill over medium-high heat for three to 4 mins or till red, turning as soon as.
• Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if favored.

Notes :

• Variation: Cook shrimp in batches, in big nonstick skillet over medium-excessive warmth in 1 to two tablespoons olive oil.

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