Ingredients
3 tablespoons olive oil
1 pound (about 3 to 4) fresh poblano chilies, seeded, ribs removed and roughly chopped
6 garlic cloves, finely minced
1 pound tomatillos, husked, rinsed and quartered
1 1/2 teaspoons salt plus extra for the shrimp
3 tablespoons unsalted butter
2 pounds large shrimp, peeled and deveined
Freshly ground pepper
4 cups fresh cilantro leaves

Directions
Heat the olive oil in a large skillet over medium-high heat for 1 minute. Add the chopped chilies and 1/2 of the garlic and cook until the peppers start to soften, about 5 minutes. Add the tomatillos and 1 1/2 teaspoons of salt, reduce the heat to medium-low and cook until the tomatillos begin to break down and release some liquid, about 10 minutes, stirring occasionally.

Transfer the tomatillo sauce to your blender, purée, and set aside.

Melt the butter in a large skillet over medium-high heat. Add the shrimp, season them with some salt and pepper and the remaining chopped garlic. Cook until the garlic becomes fragrant, 1 to 2 minutes, stirring often. Add the tomatillo sauce and simmer until the shrimp are curled and opaque, 1 to 2 minutes. Serve sprinkled with the cilantro.

Serves 4

Ingredients
1 tablespoon unsalted butter
1 white onion, finely chopped
2 garlic cloves, peeled and smashed
1/2 red, orange, or yellow bell pepper, finely chopped
1 tablespoon plus 1 1/2 teaspoons chopped fresh dill
Salt and fresh black pepper, to taste
1/2 cup heavy cream
3 medium Haas avocados, halved, seeded, peeled, and roughly chopped
1 cup milk
2 tablespoons olive oil
16 small raw shrimp, peeled and deveined
Fresh basil leaves, finely chopped, for garnishing
Sesame seeds, to taste

Directions
Melt the butter in a medium skillet over medium-high heat. Add the onion, garlic and bell peppers and cook until they are soft, about 4-6 minutes, stirring occasionally. Add the dill and some salt and pepper to taste. Stir in the cream and pour the mixture into a blender.

Add the avocado, milk and 1 tablespoon of olive oil to the blender and purée. When completely smooth, transfer the purée to a bowl, cover, and refrigerate until chilled (the soup can be made up to 1 day in advance).

Heat the olive oil in a medium skillet over medium-high heat. Add the shrimp and cook until curled, pink and opaque, about 2 to 4 minutes. To serve, pour the chilled soup into small glasses, add some of the shrimp and garnish with the sesame seeds and basil.

Serves 4