Bursting with vitamin C, this bright relish is the perfect topping for sauteed shrimp. Complete the dish with lentils and whole-wheat naan or tortillas. The relish is also delicious served as a dip.
Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.
To peel a kiwi easily, trim off top and bottom ends and slide a spoon under the skin to remove.