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 the 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.

Very gently stir to combine.

Garnish with fresh basil leaves and enjoy!