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Ingredients:

1 avocado
6 shrimp, chopped
1 teaspoon fresh pressed garlic
4 tablespoons salsa
20 ounces white wine
6 ounces cream
4 tablespoons manchego cheese
4 ounces salsa or 2 ounces pasilla chili sauce
artichoke hearts, if desired
4 eggs, separated
1 1/2 cups beer, room temperature
4 tablespoons vegetable oil
1 1/2 cups flour
1 1/2 tablespoons salt

1. Take the 1/2 avocado and remove the skin, leaving avocado 1/2 whole. Take a scoop and remove some of the flesh around the seed whole to allow for more filling.

2. Dust with flour and wrap in plastic and freeze.

3. Dip the avocado in the relleno batter removing some batter from the hole and deep fry.

4. Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.

5. Fill the hole with the shrimp mixture and pour sauce around rim and serve.

6. Serve on a large round plate and garnish with fresh cilantro.

7. Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.

8. Make Relleno Batter.

Relleno Batter:
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
Stir batter until thoroughly mixed.
Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
Just before using batter, stir it well again.

9. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.

10. Fry in oil at 360°F.


Source: food.com

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