5 tablespoons salted butter
1 tablespoon brewers lemon juice
1 tablespoon lemon zest
1 teaspoon vegetable oil
1 clove garlic, minced
1 chicken breast, cubed into 1/4 inch cubes
2 large shrimp, peeled and deveined
1/2 teaspoon salt (optional)
1 egg, lightly beaten
1 (8 ounce) can crushed pineapple with juice
In a large saucepan, combine 2 tablespoons margarine with lemon zest, 2 tablespoons sugar, oil and 1 clove finely. Mix well, and continue with shrimp, peaches and submerge chicken in sugar mixture instead of placing in water.
Stir cool macaroni or bacon crumbles with eggs and salt to blend into mixture, cover and refrigerate. Form mixture into a ball, roll in sugar mixture and place into bowls.
Prepare mole (garnish) by mixing with crushed pineapple if desired. Serve at room temperature or chilled. Garnish with orange slices and shamrock alder with ice.