- 2 cups vegetable juice blend
- 2 large tomatoes, coarsely chopped
- 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided
- 1 1/2 cups DOLE Frozen Mango Chunks, partially thawed, divided
- 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 tablespoon dry Creole seasoning
- Mint sprigs (optional)
- 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 minutes or until pink, turning once.
- Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
05/10/2018
recipepes.com
cy Fruit Gazpacho with Spicy Grilled Shrimp, recipe
PT15M
PT1H
5
455 calories
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