Icy Fruit Gazpacho with Spicy Grilled Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp. Ingredients:
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) |
Directions:
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 minutes or until pink, turning once.
5. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
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