Chilled Cucumber-Avocado Soup With Spicy Glazed Shrimp

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1 large European cucumber, seeded and coarsely chopped

2 Hass avocados—pitted, peeled and quartered

1 1/2 cups buttermilk

2 tablespoons red wine vinegar

1 teaspoon sugar

1 1/2 tablespoons fresh lime juice

Kosher salt

3 tablespoons extra-virgin olive oil

3/4 pound large shrimp, shelled and deveined, shells reserved

3 garlic cloves, thinly sliced

1 shallot, thinly sliced

1 small carrot, thinly sliced crosswise

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 teaspoon crushed red pepper

1/2 teaspoon cumin seeds

1 teaspoon tomato paste

2 cups water

1 tablespoon honey

Freshly ground pepper

1 tablespoon unsalted butter

6 mint leaves, chopped

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