BCL - Icy Fruit Gazpacho with Spicy Grilled Shrimp Best Family Recipes

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Icy Fruit Gazpacho with Spicy Grilled Shrimp

"A bright, fresh take on conventional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp."

Ingredients :

2 cups vegetable juice combo
2 huge tomatoes, coarsely chopped
1 (20 ounce) can DOLE® Pineapple Chunks, tired, divided
1 half of cups DOLE Frozen Mango Chunks, partly thawed, divided
1 tablespoon honey
1 teaspoon chili garlic sauce
1/four cup chopped mint leaves
1 cup orange juice
1 pound medium-large raw shrimp, peeled and deveined
1 tablespoon dry Creole seasoning
Mint sprigs (non-compulsory)

Instructions :

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

Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor box. Cover; blend till clean.
Add remaining pineapple and mango chunks and mint; pulse 2 or 3 instances just to chop fruit.
Pour into big bowl; stir in orange juice; sit back at least 1 hour.
Toss shrimp with Creole seasoning in large bowl to coat nicely. Grill over medium-excessive warmth for three to four minutes or until crimson, turning once.
Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if preferred.

Notes :

Variation: Cook shrimp in two batches, in big nonstick skillet over medium-excessive warmth in 1 to 2 tablespoons olive oil.

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