Ingredients

• Scampi Butter, recipe follows
• 1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
• 1 tablespoon white wine
• 2 ounces Asiago cheese, cut into small chunks
• 1 avocado, large diced
• Spaghetti Squash, recipe follows
• Fresh arugula, for garnish
• 1/4 pound unsalted butter, softened
• 1 tablespoon minced garlic
• 2 tablespoons minced red onion
• 1 tablespoon fresh chopped parsley leaves
• 1/2 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Dash white pepper
• Dash Worcestershire sauce
• 1 lemon, juiced
• 1 medium spaghetti squash (about 3 pounds)

Instructions

1. Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash .
2. In a bowl with a wire whisk, mix together all ingredients until well blended.
3. Garnish with fresh arugula