Pesto Shrimp Avocado Salad 🍅🥑🍤

• 1.5 lbs. jumbo raw shrimp, peeled and deveined
• 1/2 cup homemade, or store bought pesto sauce, divided
• 1 Tbsp extra virgin olive oil, or avocado oil
• 2 cloves fresh garlic, pressed or minced
• sea salt and ground pepper
• 2 cups mixed cherry tomatoes, halved
• 2 medium avocados, peeled, pitted and chopped
• lemon juice of 1/2 lemon
• fresh picked basil leaves, to garnish

Instructions:

In a large bowl, combine raw shrimp, 1/4 cup of your pesto, a pinch of sea salt and pepper, then gently stir to coat very well.

Heat oil in a large skillet over medium-high heat.

Once oil is hot, then add in your minced garlic, and saute for 1 minute, then add in your pesto-coated shrimp to the pan, gently, one at a time, in a single layer. Cook for about 2 minutes on each side, or until your shrimp turns pink and opaque.

Set cooked shrimp aside in a large bowl.

Once your shrimp has cooled down a bit, add in the chopped tomatoes and avocado. Add in remaining 1/4 cup pesto.

Drizzle everything with your fresh squeezed lemon juice then season with sea salt and pepper to taste.