2

cups uncooked farfalle (bow-tie) pasta (4 ounces)

1

head Boston lettuce

1

medium cucumber, cut lengthwise in half, then sliced crosswise

12

ounces cooked (peeled and deveined) large shrimp

1

avocado, sliced

Fresh Fruit Salsa

1/2

cup coarsely chopped pineapple

1/2

cup coarsely chopped strawberries

1

teaspoon grated orange peel

2

tablespoons orange juice

1

tablespoon olive or vegetable oil

1/4

teaspoon salt

1/8

teaspoon white pepper

2

kiwifruit, peeled and coarsely chopped

1

small jalapeño chile, chopped