Preheat your oven to 180°C (355°F). Chop the green chili peppers, garlic, and spring onions into small pieces. Drizzle with olive oil and season with salt and pepper in a roasting tray.

Roast the prepared vegetables in the oven for about 15 minutes, tossing halfway through until the peppers are tender and charred.

Transfer the roasted vegetables to a food processor. Add the avocado, coconut yogurt, lime juice, and cilantro. Blend until smooth, adjusting with water if necessary.

In a non-stick skillet, heat a small amount of olive oil over medium-high heat. Cook the shrimp for 2-3 minutes until pink and opaque, avoiding overcooking.

Serve the creamy salsa in dipping bowls, topped with the cooked shrimp, and garnish with lime wedges, black pepper, and extra cilantro.