4 Zespri™ SunGold™ kiwifruit, peeled
20 peeled, cooked, and chilled cocktail shrimp (jumbo or extra jumbo – about 1 lb. total)
½ cup Greek yogurt, full fat (about 3½ ounces)
1 cup loosely packed fresh basil leaves (about ½ ounce) + a few extra sprigs for garnish
1 ripe avocado (about 5 to 5½ ounces in size), pitted and peeled
1 tbsp freshly squeezed lime juice
1½ tbsp avocado oil
¼ tsp salt
1 lime, cut into wedges
- As thinly as possible slice 3 of the zespri kiwifruit and use them to line four 6-ounce martini glasses by laying them against the inside of the glasses in one layer.
- Place the yogurt, basil, avocado, flesh from remaining zespri kiwifruit, lime juice, avocado oil, and salt into the work bowl of a food processor and process until smooth.
- Divide the mixture evenly among the four 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.
Recipe contributed by Mona Guercia of Queen of My Kitchen