Cold Avocado Soup with Shrimp Skewers

Peel avocado, halve and pit and cut pulp into pieces. Combine with Cachaca, lime juice, sugar, salt, crushed ice and a little water in the blender and puree. Add more cold water (about 400 ml) (approximately 1 2/3 cup) or until soup is creamy. Refrigerate.

Rinse shrimp and pat dry. Thread 2 pieces per wooden skewers. Place rice flour into a bowl. Add egg white, Cajun seasoning blend and a pinch of salt and whisk well. Add about 150 ml (approximately 3/5 cup) of cold water all at once and mix to a smooth batter. Dip shrimp into the batter and drain briefly. Heat oil in a pan to about 170°C (approximately 325°F) and cook shrimp for about 2 minutes or until golden brown. Drain on paper towels.