Creamy Avocado Zoodles with Chipotle Lime Shrimp



For the zoodles:
2 avocados, peeled
½ cup fat free Greek yogurt
4 tablespoons lime juice
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
small handful basil leaves (I used about 25 leaves)
3 medium zucchinis
2 cups broccoli florets (optional)

For the shrimp:
3 teaspoons chipotle powder
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon lime juice
16 ounces medium shrimp, raw