2 large ripe avocados, peeled and pitted
½ cup cucumber, diced
1 cup cold water
½ cup milk
4 tbsp lime juice
½ tsp green habanero sauce
1 large handful chopped mint leaves
3 ice cubes
1 tsp sea salt
12 large, peeled shrimp
2 tbsp olive oil
½ tbsp smoked paprika
½ tbsp sweet paprika
Juice of half a lemon
1 tbsp honey
Place all of the soup ingredients into your blender or food processor (I used this one). Puree until smooth. If you think the soup is too thick, add a little more cold water. Put soup in an airtight container and place in the fridge until ready to serve.
To prepare the shrimp, combine all the ingredients into bowl. Whisk together. Add your shrimp and toss to coat. Let marinate 10-20 minutes.
Once the shrimp are marinated, heat a large non-stick pan over high heat. Add shrimp and cook about 2 minutes on each side. Set aside.
Divide the soup between 4 bowls. Add shrimp to the top. If desired, cut a cucumber ribbon with a vegetable peeler and place between shrimp.
Adapted from: Finger Fork Knife