Peel and devein the shrimp, removing the tails if desired. Rinse the shrimp under cold water and pat them dry with paper towels.

Finely chop the garlic cloves, fresh cilantro, spring onions, and serrano green chili peppers. Slice the poblano green chili peppers into thin strips. Cut the avocado into small cubes.

In a blender or food processor, combine the chopped garlic, cilantro, spring onions, serrano green chili peppers, and poblano green chili peppers.

Add the juice of half a lime and the extra virgin olive oil. Blend until smooth and well combined.

Heat a skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.

Once the shrimp are cooked, pour the prepared culichi salsa into the skillet with the shrimp. Stir gently to coat the shrimp evenly with the salsa.

Allow the shrimp to simmer in the culichi salsa for 2-3 minutes, or until heated through and the flavors meld together.

Remove the skillet from heat. Stir in the coconut yogurt until well combined, adding creaminess to the sauce.

Transfer the Shrimps in Culichi Salsa to a serving dish. Garnish with diced avocado and additional fresh cilantro, if desired. Serve hot over rice, pasta, or with crusty bread to soak up the flavorful sauce.