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Icy Fruit Gazpacho With Spicy Grilled Shrimp

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Ingredients

2 cups vegetable juice blend

2 large tomatoes, coarsely chopped

1 can (20 oz.) 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 to 2 tablespoons dry creole seasoning

mint sprigs (optional)

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