Description
Cool, creamy, kiwi-infused avocado yogurt sauce with lime makes a healthy and delicious sauce for chilled jumbo shrimp.
Ingredients
- 4 Zespri SunGold Kiwifruits, Divided
- ½ cups Greek Yogurt
- 1 cup Loosely Packed Basil Leaves
- 1 Ripe Avocado, Pitted And Peeled
- 1 Tablespoon Freshly Squeezed Lime Juice
- 1-½ teaspoon Avocado Oil
- ¼ teaspoons Salt
- 20 Peeled, Cooked, And Chilled Cocktail Shrimp
- 1 Lime, Cut Into Wedges
Preparation
As thinly as possible, slice 3 of the SunGold Kiwifruit and use them to line 6-ounce martini glasses, laying them against the inside of the glasses in one layer.
Place yogurt, basil, avocado, remaining SunGold Kiwifruit, lime juice, avocado oil, and salt into the work bowl of a food processor and process until smooth. Divide the kiwi basil yogurt mixture evenly among the martini glasses.
Hang 5 shrimp over the edge of each of the martini glasses (tail facing out) and garnish with fresh basil if desired. Serve with lime wedges.
