Peel and devein shrimp. Reserve the shrimp shells.
Place shrimp shells in a pot with 3 cups of salted water. Cook the shells over medium heat for 15 minutes. Strain the mixture and discard the shells. Reserve the shrimp stock in a bowl.
Cut each shrimp into bite-size pieces. Reserve in a small bowl.
In a medium size stock pot, add 2 tablespoons of olive oil and heat over medium heat. Chopped onion and jalapeños should be added and cooked for 5 minutes. Add the chopped garlic and cook for an additional minute.
Add the almond flour and stir into the mixture of onion, jalapeño, and garlic. Stir for 1 minute to combine.
Add the shrimp stock slowly - stir continuously. Then add the chicken bouillon granules and stir until dissolved.
Stir in the heavy cream, sherry, 1 cup of water, and butter. Cook until butter melts and is incorporated.
Add chili powder, cumin, Cholula, and corn extract and cook for 15 minutes over low heat. Soup will begin to thicken. Add the sour cream gradually during the last 5 minutes of cooking time.
Finish with the tomato sauce and stir until blended. Add the shrimp pieces and cook for 5 minutes until shrimp is done.
Transfer to serving bowls and top with cilantro and cubed avocados.