Pan Seared Shrimp with Avocado Salad & Chianti Butter Sauce

This recipe is courtesy of The Fresh Market:

Serves 4

1 cup Candoni Chianti
2 tbsp Maui Maid Teriyaki Sauce
2 avocados, skin and pit removed, and cubed
2 cup Arugula
1 tbsp Extra Virgin Olive Oil
1 tbsp butter
Salt and Pepper to taste

In a small saucepan, bring wine just to a boil, then reduce heat and simmer until wine is reduced by about half, approximately 5 minutes. Add Maui Maid 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 and arugula and season to taste with salt and pepper. Heat olive oil in a saute 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.