Instructions: For The Soup:
Melt the butter in a large stockpot. Add the onion garlic, corn, brown sugar and cumin.

Saute until the onion is translucent. Add the chiles, stock, bell pepper, pepper flakes and oregano. Bring to a boil.

Cook for 10 minutes, stirring frequently; remove from heat.

Puree the mixture in a blender; return to the stockpot.

Stir in the cream, beer, cilantro and salt. Cover and keep warm.

For The Shrimp:
Peel the shrimp to the last joint, leaving the last segment and tail intact; devein the shrimp.

Brush the shrimp lightly with olive oil. Season with salt, pepper and/or any of your favorite herbs.

Grill over hot coals until the shrimp turn pink, turning frequently.

For The Cilantro Puree:
Combine the cilantro, garlic, oil, lime juice and salt in a blender container. Process the mixture until pureed.

To assemble:
Ladle the warm soup into soup bowls. Top with the shrimp.

Pour the cilantro puree into a plastic squeeze bottle. Decorate each serving with a creative design.

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