Cut the avocado in half and remove from skin. In the food processor combine coconut milk, ½ of the avocado, curry paste, honey, garlic, fish sauce and blend until smooth. Add in cilantro and blend until fine. Set the curry sauce aside.

Add vegetable oil to large pan on medium high heat. Add in asparagus and green bell pepper and saute for 3- 5 minutes until the vegetables start to get tender but are still crisp. Sprinkle salt, pepper and lime juice over the top of the vegetables.

Add in the curry sauce to the pan and bring to a light simmer, then reduce to low heat. Chop the second half of the avocado into chunks and stir them into the curry.

Put all the herbs and vegetables in a food processor (reserving only the honey and onion powder to be added at the end). Pulse ingredients until they are finely minced. Remove the blade and add in honey and onion powder and stir until mixed in and a paste is formed.

Brush the basil mint paste on each side of the shrimp and make sure that the herbs stick to the sides.

Heat up oil on high in a separate saute pan. Once hot, add in shrimp cooking for about 1½ minutes on side 1 and 1 minute on side 2. Remove from heat, place on paper towel and sprinkle with salt.

Scoop curry into a bowl and place shrimp on top. And serve warm. You can also garnish with sliced jalapeno, sliced red onion, cilantro leaves, lime wedges and/or additional chopped avocado.