Start by separating out your chips, because it takes the most time by far. Arrange your chips on a large platter (or multiple).
Toss your shrimp in a large bowl with the salt, pepper and olive oil. On a grill heated to high heat, grill the shrimp for 3-5 minutes per side, or until fully cooked. There should be NO clear on the inside if you cut into the shrimp.
Fill each scoop chip with about 1/2 tsp of guac, using a small spoon. With the back of the spoon, spread the guac around the base of the scoop chip.
Add the mango salsa into each chip so they are mostly full, but there is still room for the shrimp.
Once the grilled shrimp has cooled off considerably, cut each large shrimp into thirds and each smaller shrimp into halves, then place them on top of the chips and serve.
Enjoy!!
