SunGold Kiwi Shrimp Cocktail
Serves: 4 SunGold Kiwi Shrimp Cocktails
  • 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
  • 4 Zespri SunGold Kiwifruits, peeled
  • 1 tablespoon freshly squeezed lime juice
  • 1½ teaspoons avocado oil
  • ¼ teaspoon salt
  • 1 lime, cut into wedges
  1. As thinly as possible slice 3 of the SunGold Kiwifruit and use them to line four 6-ounce martini glasses by laying them against the inside of the glasses in one layer.
  2. Place the yogurt, basil, avocado, remaining SunGold Kiwifruit, lime juice, avocado oil, and salt into the work bowl of a food processor and process until smooth.
  3. Divide the kiwi basil yogurt mixture evenly among the 4 martini glasses.
  4. 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.
Must be served immediately after preparing. If prepared in advance the color of the sauce will become dull (due to the avocado) and the enzyme in the kiwifruit (adtinidin) will break down the protein in the yogurt and ruin its creamy consistency.
Recipe by Queen of My Kitchen at