Peel and pit the avocado.

Remove husks from tomatillos.

In a blender or food processor, combine avocado, tomatillos, cilantro, 1 cup of cold water, and 1/2 teaspoon of salt.

Blend until smooth.

Set avocado sauce aside.

Roast, peel, and seed plum tomatoes.

Remove seeds from canned chipotles.

In a blender or food processor, combine tomatoes, chipotles, 1 cup of water, and 1/2 teaspoon of salt.

Blend until smooth.

Set tomato-chipotle sauce aside.

Season the shrimp with salt.

Grill or broil the shrimp until tender, being careful not to overcook.

Place avocado sauce on half of a medium-size plate.

Place tomato-chipotle sauce on the other half of the plate.

Garnish the plate with mango slices.

Arrange the grilled shrimp between the two sauces.