Steps

1. 1

   Preheat a grill or grill pan over medium-high heat.

2. 2

   In a blender or food processor, combine avocado, basil leaves, olive oil, lemon juice, garlic, and black pepper; blend until smooth to make the creamy avocado pesto.

3. 3

   Toss the spiralized zucchini noodles with half of the avocado pesto until evenly coated.

4. 4

   Thread the shrimp onto skewers and grill for 2-3 minutes per side until pink and cooked through.

5. 5

   Remove the shrimp from skewers and set aside.

6. 6

   Divide the zucchini noodles among four plates, top with grilled shrimp and halved cherry tomatoes.

7. 7

   Drizzle the remaining avocado pesto over the shrimp and zucchini noodles for extra flavor.

8. 8

   Garnish with additional fresh basil leaves if desired and serve immediately.

Tips from the chef

• To avoid watery zucchini noodles, sprinkle them with a little salt and let them sit in a colander for 10 minutes, then gently squeeze out excess moisture before tossing with pesto.

• Use fresh shrimp for the best flavor and texture; frozen shrimp can be used but should be fully thawed and patted dry before grilling.

• If you don't have a spiralizer, use a vegetable peeler to create thin zucchini ribbons as a substitute.

• For extra protein variety, substitute shrimp with grilled chicken breast or firm tofu cubes marinated in lemon and herbs.

• Add a pinch of red pepper flakes to the pesto for a subtle spicy kick if desired.