In a small bowl combine all of the ingredients for the marinade and stir to combine. Place the shrimp in a resealable bag and pour the marinade over, making sure each piece is coated.
Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Preheat a grill to 375F. Clean and oil the grates.
While the grill is preheating, make the avocado mash. Scoop out the flesh of the avocados and place in a medium sized bowl. Mash with a fork or potato masher until smooth but still a little chunky. Squeeze lemon juice over and season with salt and pepper. Stir to combine and check for flavor. Set aside.
Add the shrimp in a single layer to the grill and cook 3-4 minutes per side or until charred and fully cooked.
Remove and serve on top of the mashed avocado.
Recipe Courtesy of Megan Mitchell