Chilled Avocado and Cucumber Soup with Grilled Shrimp

Start by peeling and pitting the avocados. Cut them into chunks and place them in a blender. Chop the cucumbers and add them to the blender with the avocados.

Squeeze the juice of two limes into the blender. Add the garlic, salt, and pepper to the mixture. Blend the ingredients until smooth and creamy.

If the soup is too thick, add a little cold water to reach your desired consistency. Transfer the soup to a large bowl and refrigerate for at least 30 minutes to chill.

While the soup is chilling, prepare the shrimp by peeling and deveining them. In a bowl, toss the shrimp with olive oil, paprika, and a pinch of salt.

Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.

Remove the shrimp from the grill and let them cool slightly. To serve, ladle the chilled soup into bowls and top each serving with grilled shrimp.

Garnish with fresh cilantro and lime wedges if desired.