Preheat oven to 400 degrees F. Add cherry tomatoes to a small sheet pan, drizzle with about 2 tablespoons avocado oil and season with salt and pepper. Roast for 18 to 20 minutes, until tomatoes just begin to burst.

Add 2 tablespoons avocado oil to a large skillet over medium-high heat. Once heated, add sliced onion and cook for 3 to 5 minutes, before adding in sliced mushrooms. Reduce heat to medium and continue cooking for about 8 to 10 minutes, until mushrooms begin to crisp. Remove from skillet and set aside.

Add 2 more tablespoons avocado oil to the skillet and add shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes per side, then add roasted cherry tomatoes, onion and mushroom to the skillet. Stir until shrimp is cooked, taste and adjust seasoning.

Cook butternut squash according to package directions. Drain and add to a small bowl. Season with ½ teaspoon salt and ½ teaspoon cracked black pepper. Use an immersion blender to create a purée (or smash well with a fork, until creamy).

Bring 1 cup water and ½ teaspoon salt to a simmer in a small saucepan. Whisk in almond flour, about ⅓ cup at a time, until well incorporated. Remove from heat and let sit for about 5 minutes. Whisk in butternut squash purée.

Spoon grits into the bottom of two bowls. Top with shrimp mixture and serve.