Fruit Gazpacho with Spicy Grilled Shrimp

Ingredients (10)

• 2 cups vegetable juice blend
• 2 large tomatoes, coarsely chopped
• 1-1/2 cups (partially thawed and divided) frozen DOLE® Tropical Gold® Pineapple Chunks
• 1-1/2 cups (divided) frozen DOLE Mango Chunks, partially thawed
• 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
• 2 tablespoons dry Creole seasoning

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.
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.
6. Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

Share

8-12 Week Challenge How Fire Your Boss In 8-12 Weeks http://traffic2freedom.info/8-12-week/