Mango-Ginger-Curry Soup with Shrimp

I made this for a dinner party this week and it was a hit! A great chilled soup for summer, full of vitamin C and nutrient rich coconut milk!

2 ripe mangoes (1lb each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, minced (maybe a little more if you're a garlic lover like me)
1 teaspoon finely grated ginger (again, more if you love ginger)
1/2 to 1 teaspoon red curry paste (or more :))
1/2 teaspoon salt
1 can light coconut milk (13.6 oz)
1/2 cup coconut water (more for a thinner soup)
3 1/2 tablespoons fresh lime juice
shrimp, cooked, for garnish
cilantro, chopped for garnish

Pulse mangoes, shallots, garlic, ginger, curry and salt in a food processor until smooth. Add coconut milk and water and pulse until well combined. stir in lime juice. Transfer to a bowl and cover and chill for at least one hour. Divide among 4 bowls, garnish with shrimp and cilantro. Yum!

I think the whole shrimp is a nice presentation but you may want to dice the shrimp and garnish that way.