Place your ripe avocado, cilantro, garlic, lime juice, peppers, green onions and 1 Tablespoon of oil in a food processor or high speed blender.
Process until finely chopped.
Add in the yogurt and continue to pulse until very smooth.
Drizzle a large skillet with remaining oil and cook your shrimp until pink and opaque, about 2 minutes per side, around 3-4 minutes in total.
Season with sea salt and pepper to taste.
Divide your smooth salsa equally into four serving bowls then topped with your cooked shrimp and garnish with chopped green onion, diced avocado, and fresh cilantro.
(Alternately, you can serve the shrimp on the side and use the salsa as a dip to control the amount coating your shrimp.)