Heat 1 tablespoon avocado oil in a skillet.
Add the shallot to the skillet and cook until softened.
Add the garlic to the skillet and cook until fragrant, about 30 seconds.
Add 1/8 cup citrus champagne vinegar and 1/8 cup water.
Bring to a boil and cook off about half the liquid.
Add the coconut cream and 2/8 cup water.
Bring to a boil and remove from heat.
Stir in tarragon, lemon juice, generous sprinkle of smoked sea salt, and cooked shrimp.
Add sauce to the spaghetti squash and stir well.
Serve