6 wooden or bamboo skewers; six 2- to 3-inch glasses or vessels
Use a paring knife to score along the inside curve of each shrimp so it lays flat. Put the shrimp in a medium bowl and toss with the lime zest, habanero, coconut oil and some pepper. Cover and marinate in the refrigerator for 30 minutes.
Preheat a large griddle. Thread each shrimp straight on a skewer; season with salt and remove most of the habanero. Put the shrimp on the griddle using foil to prop up the skewers so they don't touch the griddle and burn. Grill, turning occasionally, until cooked.
Put the Avocado Puree in six 2- to 3-inch glasses or vessels. Add a shrimp skewer to each.
Combine the avocado, lime juice, sour cream and cilantro and puree in a mini food processor. Season to taste with the salt and pepper.