Icy Fruit Gazpacho with Spicy Grilled Shrimp

Prep: 30 min. | Makes: 6 servings | Chill: 1 hr.  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)
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. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit. Pour into large bowl; stir in orange juice; chill 1 hour or overnight.  Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.  Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.  Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.  Per Serving: 210 calories, 1g fat (0g sat.), 145mg cholesterol, 830mg sodium, 35g carbohydrate (2g dietary fiber, 29g sugars), 17g protein, 60% Vit A, 110% Vit C, 6% calcium, 15% iron, 13% potassium, 7% folate