Preheat the oven to 475 degrees F (250 degrees C).
Time to roast the Red Bell Pepper (1). Place them on a baking sheet and roast 10 minutes, rotating to each side. Broil for the last 2-3 minutes.
Let them cool for a while, then remove their skin and stem.
In a soup pot, add the Olive Oil (1 tablespoon), plus your Garlic (1 teaspoon) & Shallot (1). Sautee the mixture on medium until fragrant. Then, add in the Shrimp (6 ounce) and Water (1 tablespoon).
Cook on medium until shrimp are pink and no longer translucent. It should not take more than 5-8 minutes if shrimp are medium size. Add in Ground Black Pepper (1/4 teaspoon) and Salt (to taste) and stir all together. Remove the shrimp, and place in bowl or plate.
Next, add in the Light Coconut Milk (15 fluid ounce), Chicken Broth (2 cup), Cayenne Pepper (1/2 teaspoon), Dry Mustard (1/4 teaspoon), Ground Ginger (1 pinch), and Tapioca (2 tablespoon) to the pot. Lightly simmer and mix all together for about 5 minutes. For a sweeter taste, add the Barbecue Sauce (1/4 cup) before blending.
Place liquid and roasted red pepper in a blender (or use an immersion blender) and blend until creamy.
Add the soup back to stock pot. Bring to light boil. Add shrimp back in last and keep warm until ready to serve.
Serve and garnish with Fresh Cilantro Leaf (to taste) and Jalapeño Pepper Slices (to taste) if desired. Season each bowl with more Salt and Pepper ( to taste) and Crushed Red Pepper Flakes (1 teaspoon) flakes to taste.