Prepare the shrimp marinade by combining garlic chili sauce, oil, salt, and lime zest.

Marinate the deveined and shelled shrimp in the marinade for 1 hour.

Blend chicken broth, Greek yogurt and cream cheese blend, fire-roasted diced tomatoes, lime juice, avocado, garlic, and salt until smooth and creamy.

Gently heat the soup in a saucepan over low heat; do not boil.

Preheat a grill pan over medium-high heat.

Grill the marinated shrimp for 1-2 minutes per side until pink and cooked through.

Avoid overcooking the shrimp to prevent a rubbery texture.

Pour the warmed avocado soup into small ramekins.

Garnish each serving with diced fire-roasted tomatoes and a grilled shrimp.

Sprinkle bias-sliced green onion on top.

Serve the soup warm or chilled.