Put the almonds, garlic, bread, and apple in a food processor and whiz until a paste is formed. With the machine running, slowly add a generous 3/4 cup (200 ml) of water, then add the olive oil and 1 1/2 tablespoons of sherry vinegar.
Next, add the orange blossom water, adjusting to taste if necessary. Season with salt, then pour into a jug and refrigerate for 2 hours to chill.
Finely chop the shrimp and mix in a bowl with the chili, cilantro, lemon zest, salt to taste, and the remaining vinegar. Drizzle with olive oil. Cover and refrigerate for 30 minutes to cure.
Make the dressing by mixing together the apple, almonds, chives, and watercress with enough olive oil to coat and salt to season.
Place the chilled soup in individual bowls, add the shrimp, and finish with the apple and watercress dressing and a drizzle of olive oil.