Two servings: 6 jumbo shrimp, cooked 1 avocado, sliced in half and pitted 1 mango, diced 2 tablespoons cilantro, chopped 1/2 tablespoon extra virgin olive oil Salt and pepper to taste Carrot emulsion (technique below) Balsamic vinegar reduction (optional) In a medium-sized bowl, gently toss the mango, cilantro and extra virgin olive oil with salt a sprinkle of salt and pepper. Place each of the avocado halves onto a plate, cut side up. Split the mango mixture between each half, spooning the bulk of the mixture into the indentation created by the avocado pit.