Icy Fruit Gazpacho with Spicy Grilled Shrimp

Icy Fruit Gazpacho with Spicy Grilled Shrimp

0 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h 30 m
Recipe by  DOLE

“A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 at least 1 hour.
  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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 32.6 g
  • 11%
  • Protein
  • 14 g
  • 28%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Angel Lush with Pineapple from DOLE(R)

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