Makes 8 servings
1 lb raw, peeled and deveined shrimp, with tail on (recommended: tiger prawns)
1 tbsp white wine
2 oz Asiago cheese, cut into small chunks
1 avocado, large diced
Fresh arugula, for garnish
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 and garnish with fresh arugula.
From George Stella's Still Livin' Low Carb; A lifetime of Low Carb Recipes