1 med or large California Avocado
1/2 lb bay shrimp
1 tbls mayonaise
1 tsp lemon juice
1/4 cup salsa (whatever kind you prefer)
hot sauce to taste
1/2 cup approx flour
1 egg beaten with 3 tbls milk
1/2 cup approx Panko, regular breadcrumbs or fine corn flour.
Chili powder, salt and pepper
Oil for frying
Combine the salsa, hot sauce, mayonnaise and lemon juice in a bowl and mix thoroughly. Add the shrimp and place in the freezer for 10 -15 minutes, but don’t freeze. Slice the avocado in half and remove the pit. Using the tip of a pairing knife, make a slit in the middle of one the Avocado halves, on the skin side, from end to end. Gently peel the skin off in two pieces. Repeat for the other half. Place in the freezer for 10 minutes. Remove from the freezer. Season the flour with the salt, pepper and chili powder. Remove the halves and dip in the flour, and then egg, and finally the breadcrumbs. Use a spoon to stuff enough of the shrimp in each half so that the two halves can still be sealed back together, use a toothpick to secure them, and return to the freezer for 5 minutes. After 5 minutes repeat the breading process. Heat enough oil in a pan (360degrees) to allow the stuffed avocado to sink and not touch bottom. Fry the Avocado until golden brown turning with a slotted spoon. Remove to a paper towel, and then to a plate and cut in half. Remove the toothpicks and top with more of the shrimp mixture. Eat immediatly!