1.   Garnish each portion with a drizzle of olive oil and a sprinkling of parsley.

2.   Garnish each portion with cilantro and, if desired, a scattering of corn.

3.   Garnish each portion with a twist of lemon.

4.   Garnish each portion with cilantro or parsley.

5.   In summer, serve the soup at room temperature, garnishing each portion with mint, chiles and cheese.

6.   Just before serving, garnish each portion with a dollop of sour cream and a sprinkling of toasted macadamia nuts.

7.   Serve warm, garnishing each portion with an egg half.

8.   Serve in warm bowls, garnishing each portion with minced parsley.

9.   When cooked, divide into four individual ramekins and garnish each portion with parsley and a small amount of the butter and the reserved shrimp.