To prepare basil vinaigrette, add minced garlic, basil, 1/2 cup of extra virgin olive oil, lemon juice, vinegar, salt and pepper to a food processor or blender and chop for 15 seconds.
Place shrimp in a large freezer bag and add 1/2 of the basil vinaigrette. Press out excess air from bag and place in fridge to marinate for up to 24 hours. (I marinated my shrimp for 20 hours.)
Heat a large frying pan on the stove at medium heat. Place 2 Tablespoons of extra virgin olive oil in pan. Remove shrimp from freezer bag and cook in frying pan for 2 minutes (don't remove marinade from shrimp before placing in pan). Turn shrimp over and cook for another 2-3 minutes or until shrimp is opaque. Transfer shrimp to a plate.
Place baby greens, avocado, strawberries, and tomato in salad bowl and toss gently. Add shrimp and chives on top and drizzle with remaining 1/2 of basil vinaigrette. Serve immediately.