4 oz. shrimp − peeled, cooked
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 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon powdered milk
1/2 cup shortening or butter
3/4 cup warm water
Up to 2 cups oil for frying
1. Mix dry ingredients together; use a fork to add shortening. Add enough water
to make dough. Knead until dough is soft, not sticky. Form into six 2-inch balls.
Flatten to make a circle 6 inches in diameter.
2. Heat 1 inch oil in heavy skillet and slide in dough. Fry on one side until golden brown, about two minutes, flip. Drain on paper towels. Serve with toppings (sliced meat, grilled vegetables, sour cream, guacamole,
cheese, salsa) or with Ray's Indian Chili recipe.