![mejicano-tortillas-salsa-culichi-peppers-cubanelle-serrano-garlic-onions-green-olive-oil-coconut-milk-avocado-lime-cilantro-shrimps A bowl of creamy guacamole, topped with grilled shrimp, sliced jalapeño and lime, surrounded by tortilla chips.](https://mejicano.ca/wp-content/uploads/2024/05/mejicano-tortillas-salsa-culichi-peppers-cubanelle-serrano-garlic-onions-green-olive-oil-coconut-milk-avocado-lime-cilantro-shrimps.jpg)
STEPS
- With the rack in the middle position, preheat oven to 350 °F. Line a baking sheet with parchment paper, and set aside.
- Chop the peppers, garlic and green onions, and pour onto a baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for 20 to 25 minutes, stirring halfway.
- Transfer to a food processor, add the coconut milk, avocado, lime juice and cilantro, and blend until smooth. Add a bit of water, as needed.
- Grill the shrimp in a skillet or on the BBQ.
- Top the salsa with the grilled shrimp, and serve with tortilla chips.