Light the Acacia charcoal and Binchotan and open the slides of the Shichirin fully. Make sure the Shichirin is thoroughly hot and place the grill on the Shichirin.
Meanwhile, cut open the avocados and remove the stone. Briefly roast the avocados for about 1 to 2 minutes on the Shichirin with the flesh facing down.
In a bowl, mix the Dutch shrimp with olive oil, lime zest and juice, Japanese Smoked Salt and Japanese Szechuan Pepper.
Finally, serve the avocados in their peel with the shrimp inside the avocado. Finish with some Japanese Smoked Salt and pul biber.