Begin by preheating your oven to 180°C (355°F). Chop the poblano and serrano peppers, along with garlic and spring onions. Toss these veggies in a bit of oil, sprinkle with salt and pepper, and spread them on a baking sheet. Roast for about 15 minutes, stirring halfway through, until the peppers are slightly charred and fragrant.

Once your peppers are roasted, transfer them to a food processor. Add the creamy coconut yogurt, ripe avocado, fresh lime juice, and cilantro, followed by a splash of water to help blend. Blitz everything together until you achieve a smooth, creamy salsa. Taste and adjust seasoning as desired, creating a vibrant base for your Shrimps in Culichi Salsa.

In a non-stick skillet, heat a splash of oil over medium-high heat. Add the shrimp, evenly spaced out, and cook for about 2-3 minutes per side until they turn a beautiful pink and opaque. Be careful not to overcook them; you want them tender yet firm. Once done, remove from heat and prepare for serving.

To serve your delectable Shrimps in Culichi Salsa, pour the luscious salsa into dipping bowls. Arrange the cooked shrimp on top, and garnish with fresh lime wedges and additional cilantro for a pop of color. This dish can be enjoyed as an appetizer or paired with rice or tortillas for a complete meal.