Bolivia — Palta Rellenos
4 oz. shrimp — peeled, cooked
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken — cooked, diced
6 lettuce leaves — shredded
If using frozen shrimp, thaw completely. Cut avocados in half; remove stones. Use a melon baller to remove flesh from avocado skins. Reserve skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture over reserved avocado skins. Top with shrimp and avocado balls
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken — cooked, diced
6 lettuce leaves — shredded
If using frozen shrimp, thaw completely. Cut avocados in half; remove stones. Use a melon baller to remove flesh from avocado skins. Reserve skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture over reserved avocado skins. Top with shrimp and avocado balls
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