1.) Combine all the spices for the blackened seasoning in a bowl or mason jar and stir to combine. In a larger bowl, place shrimp and drizzle with 1-2 tablespoons of olive oil or until coated. Add blackened seasoning and toss until shrimp is completely covered. Place in refrigerator until ready to cook.

2.) Using a spiralizer, make zucchini noodles. Place on a clean kitchen towel or paper towels and squeeze out any extra moisture.

3.) To make the pesto, combine the basil, avocado, pine nuts, garlic, 1/4 cup of olive oil and lemon juice in a food processor or high-speed blender. Pulse or blend on high until smooth – taste and now add in salt and pepper to your liking.

4.) In a large cast iron skillet, heat 1 Tbsp. of olive and add shrimp. Sauté until they become a pinkish color and are no longer translucent.

5.) As shrimp is cooking, heat 1 Tbsp. of olive in a separate skillet. Add zucchini noodles and let cook 1-2 minutes. Then add the avocado pesto, mixing until all the noodles are coated.

6.) Place noodles in a bowl and top with blackened shrimp. Enjoy!