Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a non-stick baking pan. Rinse lemon, green onions and arugula. Cut lemon into quarters. Mince shallot. Slice green onion thinly on the bias. Leave 1/3 of the butter out of the refrigerator to soften.

Rinse shrimp. Toss shrimp with half the creole seasoning, juice from a quarter lemon and a pinch of salt. Let marinate for at least 5 minutes.

Place biscuits on the baking pan and bake for 8-10 minutes, or until warmed throughout. Remove from oven and brush with softened butter and half the honey.

Heat a medium saute pan over medium-high heat. When pan is hot, add 1 tsp. olive oil and marinated shrimp. Cook for 1 minute on each side, just to get a sear on the shrimp. Remove shrimp from pan. Shrimp will not be cooked completely at this point. Wipe pan out and place back on heat. Add 1 Tbsp. butter and minced shallots to pan and cook for 1-2 minutes, or until shallots begin to soften. Add worcestershire sauce, remaining creole seasoning, heavy cream, juice of a quarter lemon, and 1 oz. water to pan. Cook for 2-3 minutes, and add shrimp and remaining butter back to pan. Stir constantly until butter in fully incorporated, thickening and enriching the sauce.

Mix half the honey, juice of one quarter lemon, and arugula in a bowl and toss gently. Season with a pinch of salt and pepper.

Divide shrimp and sauce between two plates. Place a honey-buttered biscuit and a portion of dressed arugula on each plate. Cut remaining lemon quarter in half, and place on plates. Garnish with sliced green onions and serve immediately.