Begin by chopping the green chili peppers, garlic, and spring onions. Arrange them in a roasting tray, drizzle with oil, and sprinkle with salt and pepper for seasoning.

Preheat your oven to 180°C (355°F) and roast the vegetables for 15 minutes. Toss them halfway through to ensure even cooking and lovely caramelization.

Transfer the roasted veggies to a food processor. Add the coconut yogurt, avocado, lime juice, and cilantro, then blitz until smooth and creamy. If you prefer a thinner consistency, add water gradually.

In a non-stick skillet, heat some oil and pan-fry the shrimps until they turn a glorious pink hue, about 2-3 minutes. Be careful not to overcook them, as they can become chewy.

Spoon the delicious avocado salsa into dipping bowls, top with the succulent cooked shrimps, and garnish with lime wedges, cracked black pepper, and chopped cilantro for a vibrant finish.