Replicating a dish you had at a restaurant

About a month ago, we were in Bay St Louis, at the Thorny Oyster. We sat at the chef counter, so we asked if he could make us one dish off the menu.
He was happy to do it and made us this thick cut bacon and grilled avocado salad. There is a soft boiled egg under the avocado. It was amazing.




I decided to replicate this dish. I decided to do smoked pork belly and smoked shrimp. The red peppers are papandoro peppers. The reduced balsamic vinegar is honey bourbon. I also added queso fresco cheese.