Cut one avocado in half and remove the stone, leaving the avocado in the skin. Brush the cut side of avocado with lemon juice to prevent oxidation. Repeat with remaining avocados. Set Aside.
Into a bowl, combine the sliced redfish, baby shrimp, grated cheddar cheese, lemon juice, olive oil, mint, dill, gin, green onions, and shallots. Season with sea salt and freshly ground black pepper to taste.
Preheat grill to medium heat, approximately 400°F
Spoon the redfish/shrimp/cheese mixture into the avocado halves piling it high, and gently packing mixture to hold together.
Place stuffed avocados on a grill topper and place onto grill. Close lid and bake for 15 minutes until cheese is melted, and filling is golden brown and bubbling.
Carefully remove grill topper from grill and allow avocado to rest for 1-2 minutes. Place avocados onto serving platter and serve immediately with grilled fresh baguette.