Preheat the oven to 180°C (355°F) for roasting the vegetables.

Chop the green chili peppers, garlic, and spring onions. Drizzle with olive oil, season with salt and pepper, then roast for 15 minutes, turning halfway.

In a food processor, blend the roasted vegetables with coconut yogurt, avocado, lime juice, and cilantro until creamy, adding water if needed.

In a non-stick skillet, heat oil and pan-fry the shrimps for 2-3 minutes until pink and opaque.

Serve the salsa in bowls topped with grilled shrimps, garnished with lime wedges, cracked black pepper, and extra cilantro.