Garden tomato season!!! If you can’t wait for them to ripen, eat the GREEN ones! These small bites, make for a great appetizer all summer long!

Yield: 8 (depending meal or appetizer style)

• 6 Medium sized Green Tomatoes (about 2 lbs)
• 3/4 cup of plain Greek yogurt
• 5 tsp of Gnarly Pepper Veggie Dip Blend
• 1 lbs of shrimp, peeled (tail off)
• olive oil
• coarse salt and ground pepper

Preheat oven for 400º. While you wait, cut your green tomatoes medium thickness. Rub or spray a baking sheet with OV, spread green tomatoes slices in an even layer upon the sheet and sprinkle with 2 tsps of Gnarly Pepper Veggie Dip.  Roast for 30 minutes. While the tomatoes are roasting, season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp. In a small bowl, combine 3/4 cup of plain Greek yogurt and 3 tsps of Gnarly pepper Veggie Dip. To serve, place one piece of shrimp on top of a green tomato round and dollop a small bit of Gnarly Pepper Veggie Dip and enjoy!