Scoop out avocados, leaving a small border.

Dice avocado and set aside.

In a skillet over medium-high heat, heat olive oil.

Add shrimp and cook until fully cooked through, 5-7.

Let cool, then chop into bite-size pieces.

In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice.

Season with salt and pepper.

Divide salad among 4 avocado halves.

Garnish with basil.