Icy Fruit Gazpacho With Spicy Grilled Shrimp - cooking recipe

Ingredients

2 cups vegetable juice blend
2 large tomatoes, coarsely chopped
1 (20 ounce) can DOLE(R) 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)

Preparation

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.