Marinade the shrimp:

1. In a plastic bag, mix EVOO, frech cilantro and lime juice. Then add shrimp and mix to coat well. Keep it in the refrigerator to marinade for 1 hour.

Making the Soup:

1. In a medium pot, add 2 Tablespoons of EVOO over medium heat. Add the garlic, and yellow onions and cook for about 4 to 6 minutes until it becomes translucent and soft.
2. Pour in the Hatch Chile Salsa and the corn kernels and sauté for a couple of minutes at low heat.
3. Add chicken stock and simmer covered for 30 minutes.
4. Puree the soup using an immersion blender or regular blender.
5. Pour in the coconut milk and add salt and pepper to taste.
6. Keep warm while you cook the shrimp.

Cooking the Shrimp:

1. Preheat a non-stick large fry pan, grill or indoor grill over medium-high heat.
2. Add the shrimp and leave space in between them to make sure the shrimp seal well. When the shrimp is pink, flip it to the other side. Do not overcook the shrimp!
3. Do it in batches if you needs to. Transfer to a plate.

Serving the Finished Soup:

1. Pour the creamy soup into a bowl and place the shrimp hanging on one side of the bowl (add as many you like) and top with crumbled queso fresco, and chopped cilantro for a fresh touch.