For the Zoodles and Shrimp

ingredients

• 1 zucchini, spiralized
• 1/ 2 cup cherry tomatoes
• 1/ 2 avocado
• 6 pieces shrimp
• 1 teaspoon coconut aminos
• 1 teaspoon garlic powder
• Salt and pepper, To Taste
• 2 tablespoons oil
• 1 tablespoon ghee

For the Lemon Tahini Dressing

ingredients

• 1/ 2 cup tahini
• 1/ 3 cup water, or more as needed
• 1 clove garlic
• 1 1/ 2 tablespoons coconut aminos
• 1 1/ 2 tablespoons liquid aminos, or tamari
• 1 1/ 2 tablespoons lemon juice
• 1/ 3 cup fresh dill
• Salt and pepper, To Taste

Method

• Step 1

  Heat the oven to 400ºF. Drizzle the tomatoes with oil and roast for 10-15 minutes, until burst.

• Step 2

  In the meantime, heat the remaining oil in a saucepan on medium heat. Sauteé the spiralized zucchini for about 1 minute. Remove from the pan and set aside.

• Step 3

  Heat the ghee in the pan on medium high heat and cook the shrimp for 2 minutes per side, until cooked through. Put on top of the zucchini and tomatoes.

• Step 4

  To make the dressing: blend all ingredients until smooth. Add water as needed if you want a thinner consistency. Toss with the zucchini, tomatoes and shrimp.