Icy Fruit Gazpacho with Spicy Grilled ShrimpChilled dish with grilled Creole seasoned shrimpSoup
Preparation Time: 30 minutes
Total time: 90 minutes
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,
mint sprigs (optional),
Step 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.
Step 2: Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
Step 3: Pour into large bowl; stir in orange juice; chill.
Step 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.
Step 5: Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
Step 6: Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.