Icy Fruit Gazpacho With Spicy Grilled Shrimp
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
50
Sourness
36
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container
2
Cover; blend until smooth
3
Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit
4
Pour into large bowl; stir in orange juice; chill at least 1 hour
5
Toss shrimp with Creole seasoning in large bowl to coat well
6
Grill over medium-high heat for 3 to 4 minutes or until pink, turning once
7
Serve chilled gazpacho in shallow bowls
8
Top with cooked shrimp
9
Garnish with mint, if desired