Pan Seared Shrimp and Avocado Sunday with Arugula, Red Onions Topped with Red Rooster Remoulade and a Cherry Tomato. Garnish with lavender sticks
Serves 4

2 ripe avocados, diced
2 bunches of fresh arugula ,shredded
8 U /15 shrimp peeled & deveined
1 small red onion, fine diced
two ripe cherry tomatos, cut in half
1 whole lemon, pitted and juiced
5 tablespoons extra virgin olive oil
1 pinch kosher salt
1 pinch fresh ground pepper
8 tall stalks of fresh lavender
chiffonade of 4 large fresh basil leaves
4 glass parfait dishes / chilled

Red Rooster Remoulade
2 egg yolks
1/4 cup vegetable oil
1/4 cup finely chopped shallots
1/4 cup finely chopped capers
1/4 cup chopped fresh tarragon
1/4 cup lemon juice
2 tablespoons dijon mustard
2 tablespoons sriracha hot sauce
2 tablespoons worcestershire sauce
2 tablespoons champagne vinegar
2 teaspoons sweet paprika
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Remoulade
In a blender, or food processor, beat the egg yolks 30 seconds. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed , Chill well. Makes 11/2 cups.
Shrimp
Heat a non stick pan for 2 minuets on high then add 2 tablespoons oil.
Add shrimp and sprinkle with salt and pepper. Brown for two minuets on one side and 2 minutes on the other. If necessary turn shrimp one more time to finish cooking.
Keep Shrimp warm

Construction
In a stainless steel bowl toss avocados, arugula and red onion with olive oil, lemon, salt and pepper, arrange in parfait glass. Nap remoulade over salad top with basil and half cherry tomato.Hang shrimp on sides and place two sticks of Lavender in dish to finish