Avocado-Cilantro Sauce

Cut lime in half and squeeze the juice into a small dish. Cut the orange in half and squeeze into another small dish. 

Cut the avocado in half and remove the pit. Remove the flesh from the peel with a spoon and dice the avocado flesh. In a tall vessel or bowl, mix the avocado with 1 tablespoon of the lime juice. 

Rinse scallions and cut into thin rings.

Rinse cilantro, shake dry, and pluck leaves. Set aside 2 tablespoons cilantro and 1 tablespoon scallions. 

Puree avocado, scallions and cilantro with an immersion blender. Mix in an additional 1 tablespoon of lime juice and an additional 1 tablespoon orange juice. Puree the mixture very finely into a creamy sauce. Season to taste with salt, pepper and cayenne pepper. 

If necessary, slit the backs of the shrimp and devein. Rinse shrimp and pat dry with paper towels.

Heat the oil in a large skillet and fry shrimp over medium heat, turning after 2 minutes. Add the remaining lime and orange juice to the skillet and bring to a boil.