Icy Fruit Gazpacho With Spicy Grilled Shrimp

• 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)

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.

vegetable juice blend, tomatoes, pineapple, mango, honey, garlic sauce, mint leaves, orange juice, shrimp

Taken from www.allrecipes.com/recipe/232607/icy-fruit-gazpacho-with-spicy-grilled-shrimp/ (may not work)