Salsa: Place avocado, tomato, lemon juice, cilantro, jalapeño green onion in bowl. Gently toss to mix without mashing the avocado. Season with salt pepper. Set aside until ready to use. Halibut: Place flour, salt, pepper and cayenne on plate and mix. Dredge each halibut filet in flour mixture. Heat 2 tablespoons of the butter and 2 tablespoons of olive oil in heavy bottom skillet over medium heat. Sauté fillets on each side for 3 to 4 minutes or until just firm. Remove fillets and place on a warmed plate or platter. Add remaining 2 tablespoons butter, onions and garlic to skillet and sauté for 2 minutes. Increase heat to medium-high and add wine. Scrape the bottom of the pan to loosen any bits. Reduce liquid by half. Add cream and cook until sauce thickens. Season with salt and pepper. Stir in cooked bay shrimp and chives and return fish to skillet to warm. Place one warmed fillet on each plate and drizzle shrimp and chive sauce over fish. Top with diced avocado salsa. Garnish with cilantro sprig and enjoy.