Preheat oven to 400°.
While oven is preheating, slice cherry tomatoes and spread evenly on one end of a well-greased sheet pan (see photos above for example).
Remove zoodles from package and place in medium bowl. Pat zoodles dry with a paper towel and toss with 1 Tbsp avocado oil. Add in 1 tsp dried minced garlic, 1/4 tsp salt and place next to tomatoes in the middle of the greased sheet pan.
Toss shrimp in remaining 1 Tbsp avocado oil and add in the remaining 1 tsp dried minced garlic, 1/4 tsp salt, 1/2 tsp black pepper and all the Mrs. Dash seasoning blend. Toss gently with tongs and place on the remaining space at the end of the greased sheet pan next to the tomatoes.
Slice lemon in half and squeeze the juice from both halves evenly on the entire sheet pan.
Transfer sheet pan to oven and bake for 8 minutes or until shrimp appear white, pink and opaque in appearance.
Serve immediately by making a bed of zoodles with shrimp and tomatoes on top. Sprinkle freshly grated parmesan on top, if desired.