- In a blender, purée all the ingredients until smooth. Strain through a fine sieve, but don’t press down to keep the liquid as clear as possible. Season with salt and pepper. Keep refrigerated.
- Place the shrimp in a small pot of cold salted water. Bring to a boil and simmer for 1 minute. Drain and plunge into cold water. Peel the shrimp and cut in half horizontally. Place in a bowl.
- Add the cucumber, avocado, green onion and pineapple to the shrimp. Mix gently. Season with salt and pepper.
- Divide the cucumber water among four shallow plates. Top with the shrimp salad and garnish with the herbs.