Pesto Shrimp & Avocado Salad - California Avocados

Ingredients

• 1 Tbsp. coconut oil
• 1 Tbsp. garlic, minced
• 1 lb. shrimp, medium-sized, peeled, deveined and tail removed
• 1/4 cup prepared basil pesto
• 4 cups arugula
• 1 honeydew melon, formed into small melon balls (or 1 inch cubes)
• 2 ripe, Fresh California Avocados, seeded, peeled and cubed
• 1 lime, juiced
• 4 Tbsp. white balsamic vinegar
• 1/8 tsp. kosher salt, or to taste
• 1/8 tsp. black pepper, freshly cracked, or to taste