Palta Rellenos

Halve the avocados lengthwise and remove the pit carefully, creating two shallow bowls from each avocado. Brush the cut surfaces immediately with lemon juice to prevent browning.

Peel and mash the banana in a small bowl until smooth, then combine with mayonnaise and half and half, stirring until well blended.

Add the cooked shrimp and diced cooked chicken to the banana-mayonnaise mixture, folding gently to combine without breaking up the shrimp.

Season the filling with salt, black pepper, paprika, and sugar to taste, stirring to distribute the seasonings evenly.

Arrange shredded lettuce leaves on a serving plate, creating a bed for each avocado half.

Spoon the shrimp and chicken filling generously into each avocado cavity, mounding slightly on top. Serve immediately while the avocado is still cool.