In a food processor, pulse the avocado, yogurt, lime juice, garlic, salt, pepper, and basil leaves until smooth. Set aside.
2 avocados, ½ cup fat free Greek yogurt, 4 tablespoons lime juice, 1 teaspoon minced garlic, ½ teaspoon salt, ½ teaspoon pepper, small handful basil leaves
Use a spiralizer, food processor, or julienne slicer to create zoodles from the zucchinis.
3 medium zucchinis
If you are including the broccoli, blanch it (boil a large pot of water, drop the florets in for 1 minute, then drain and rinse with cool water until cooled).
2 cups broccoli florets
In a large bowl, toss the zoodles with the sauce until they are coated. If you are including the broccoli, toss them in with the zoodles as well.
For the shrimp:
In a medium bowl, combine the chipotle powder, salt, pepper, and lime juice.
½ teaspoon chipotle powder, ¼ teaspoon salt, ⅛ teaspoon pepper, 1 tablespoon lime juice
Add the shrimp and toss until coated.
16 ounces medium shrimp
Spray a skillet with nonstick spray, and heat over medium.
Add the shrimp and cook for about 4-5 minutes until the shrimp is opaque.
Serve by placing the zoodles on each plate and topping with a few shrimp.