icy fruit gazpacho with spicy grilled shrimp

Ingredients

• Servings: 6
• 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 seasoning
• mint sprigs (optional)

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• 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 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.