Peel, pit and cube avocados; puree in blender or food processor.
Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth; salt and pepper to taste.
Cover and refrigerate until well chilled.
Rinse and drain shrimp.
Ladle soup into chilled bowls and garnish with shrimp and parsley; serve with a wedge of lemon.
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