Seared Shrimp with Arugula and Avocado Sundae Topped with Red Rooster Remoulade

8 (or 16) large raw shrimp, peeled and deveined

2 ripe avocados, diced

2 bunches of fresh arugula, washed,

stemmed, and shredded

1 small red onion, fine diced

Juice of 1 lemon

5 tablespoons extra virgin olive oil

Pinch of salt and ground pepper

4 large fresh basil leaves, shredded

Two cherry tomatoes, halved

Lemon slices for garnish

8 stalks of fresh lavender (optional)

Red Rooster Remoulade

2 egg yolks

2 tablespoons wine or cider vinegar

1/2 cup vegetable oil

1/4 cup coarsely chopped shallots

1/4 cup capers, drained

1/8 cup fresh tarragon leaves

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon hot sauce

1 tablespoon Worcestershire sauce

2 teaspoons sweet paprika

Salt and freshly ground pepper

For the remoulade

In a blender, or food processor, beat

the egg yolks with the vinegar for about

5 seconds. With the machine running,

slowly add oil in a thin stream. Add remaining

ingredients; pulse until well

mixed but not smooth.

Refrigerate until well chilled.

For the shrimp

Heat a nonstick pan for 2 minutes

on high; add 2 tablespoons oil.

Add shrimp and sprinkle with salt

and pepper. Brown for two minutes on

each side. If necessary turn shrimp one

more time to finish cooking.


In a medium bowl, toss avocados,

arugula, and red onion with olive oil,

lemon juice, salt and pepper; arrange in

parfait glass. Spoon remoulade over

salad; top with basil and cherry tomato

halves. Drape shrimp on sides. Garnish

with lemon slices and lavender.

Serves 4 as an appetizer.

- Based on a recipe from Company of the Cauldron

(c) Copyright 1999. The Christian Science Publishing Society

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