Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce

• 1 c. Chianti
• 2 tbsp. The Fresh Market Truly Hawaiian Teriyaki Sauce
• 2 ripe avocados, sliced
• 2 c. arugula
• 1 grapefruit, supremed*
• salt and pepper, to taste
• 1 tbsp. extra virgin olive oil
• 1 lb. large shrimp, peeled and deveined
• 1 tbsp. unsalted butter

In a small sauce pan, bring wine just to a boil, then reduce heat and simmer until wine is reduced by about half, approximately 5 minutes. Add The Fresh Market Truly Hawaiian Teriyaki Sauce to the wine, stirring to combine. Return to a simmer for 1 minute then remove from heat and set aside. In a large bowl, combine avocado, arugula, and grapefruit* and season to taste with salt and pepper.

Heat olive oil in a sauté pan over medium high heat. Season shrimp with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk butter into teriyaki wine sauce until melted. Arrange avocado salad on a large serving platter and top with shrimp. Use a spoon to drizzle sauce over the shrimp. Serve immediately.

*Click here to view our step-by-step guide on how to supreme citrus.