Farfalle with Avocado Sauce

Bring a large pot of salted water to a boil. Cut lime in half and squeeze out the juice. Squeeze half orange and set juice aside separately.

Cut avocado in half and remove the pit with a knife. Scoop flesh from the peel and dice. Put into a tall vessel and add 1 tablespoon lime juice. Mix well.

Trim scallions, rinse and cut into thin rings. Cook pasta in boiling salted water according to package instructions until al dente.

Meanwhile, rinse cilantro, shake dry and pluck the leaves. Set aside 2 tablespoons scallions and 1 tablespoon cilantro for garnish.

Add avocado, scallions and cilantro and puree very fine with an immersion blender. Add 1 tablespoon lime juice and enough of the orange juice to the puree to make a creamy sauce. Season with salt, pepper and cayenne pepper.

Devein shrimp, rinse and pat dry well with paper towels.

Heat oil in a large skillet and sauté shrimp over medium heat, turning around 2 minutes. Add remaining lime and orange juices and bring to a boil again. Season with salt and pepper.