Creamy Cucumber Gazpacho Recipe

Ingredients

• ¼ cup plus 2 tablespoons (90 milliliters) fresh lime juice
• ½ cup (120 milliliters) full-fat canned coconut milk, stirred
• ¼ cup (60 milliliters) extra-virgin olive oil
• 1 medium avocado, peeled and cored
• 2 medium English cucumbers (skins on), chopped into 3-inch chunks
• ½ medium red onion, peeled and chopped into 3-inch chunks
• ½ medium jalapeño, stemmed and seeded
• 1 garlic clove, peeled
• ½ cup fresh cilantro leaves
• ¼ cup fresh flat-leaf Italian parsley leaves
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sugar
• ¼ cup fresh basil leaves, chiffonade
• 10 large cooked shrimp, peeled and deveined (tails on)