Icy Fruit Gazpacho with Spicy Grilled Shrimp recipe
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Ingredients
- 2 cups vegetable juice blend 2 large tomatoes, coarsely chopped 1 (20 ounce) can DOLE® Pineapple Chunks, drained, divided 1 ½ cups DOLE Frozen Mango Chunks, partially thawed, divided 1 tablespoon honey 1 teaspoon chili garlic sauce ¼ cup chopped mint leaves 1 cup orange juice 1 pound medium-large raw shrimp, peeled and deveined 1 tablespoon dry Creole seasoning 1 sprig Mint sprigs
Nutrition Info
- 191.4 caloriescarbohydrate: 32.6 gcholesterol: 115 mgfat: 1.1 gfiber: 2.9 gprotein: 14 gsaturatedFat: 0.2 gservingSize: -sodium: 637 mgsugar: 26.9 gtransFat: : -unsaturatedFat: : -
Directions Icy Fruit Gazpacho with Spicy Grilled Shrimp
Directions
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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.