Melt the ghee (or coconut oil) in a large saucepan over medium-high heat.
Add onion, celery, jalapeno and garlic and sauté for 2 minutes. Add chicken broth, turnip, spices (black pepper through paprika), and tomatoes.
Bring mixture to a boil then reduce heat and simmer for 10 minutes or until turnip is tender. Stir in shrimp and lime juice and cook for 8 minutes or until shrimp are pink and opaque.
Serve topped with diced avocado and chopped cilantro.