To a blender (or food processor) add avocado, cucumber, vegetable broth, shallot, lemon juice, rice vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. Set aside in the refrigerator to chill.
Meanwhile, make shrimp: Pat shrimp dry and season with chili powder, cayenne pepper, salt, and pepper. Heat oil in a small skillet. Once hot add in shrimp and cook for 5-8 minutes or until opaque and fully cooked through.
Take shrimp off heat and set aside.
Pour soup into serving dish and top with shrimp and desired toppings. Serve cold.
Omit corn for Paleo and Whole30 friendly.
This serves 2 as a meal, or about 4 as an appetizer.