CHILLED CREAMY AVOCADO COCONUT SOUP WITH POACHED SHRIMP - California Avocados

Ingredients

• As needed Sea Salt, as needed
• 12 jumbo shrimp, deveined and peeled (tails left on) (plan on 2 shrimp per person if serving as an appetizer; 3-4 if serving as a main course)
• 2 ripe, Fresh California Avocados*
• 2 tsp. freshly grated ginger
• 2 small cloves garlic, grated
• 1 tsp. salt
• 1 (14-fl. oz.) can lite coconut milk
• 4 cans of water (use the empty coconut can), or less as needed
• 1 Tbsp. Thai green curry paste (to taste, start with 1 and work up to the amount to suit your spice tolerance)
• 1 Tbsp. agave nectar (or more to taste)
• 4 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish
• 2 limes, juiced
• For garnish:
• 1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown)
• 4 green onions (scallion), chopped