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Fennel and Mustard Crusted Shrimp with Apricot Dressing

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Fennel and Mustard Crusted Shrimp with Apricot Dressing

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 4 servings.

The complementary flavors of toasted mustard and fennel seeds become a sophisticated crust for shrimp. Serve on field greens with a drizzle of apricot dressing.


  1 Tbs McCormick® Gourmet Collection Mustard Seed, Yellow

  1 tsp McCormick® Gourmet Collection Fennel Seed

  1 tsp hot water

  1/8 tsp McCormick® Gourmet Collection Turmeric, Ground

  1/4 cup apricot preserves

  2 Tbs fresh lime juice

  1 Tbs reduced sodium soy sauce

  1/4 tsp McCormick® Gourmet Collection Sicilian Sea Salt

  1 lb jumbo shrimp (16 to 20 count), peeled and deveined

  2 Tbs vegetable oil

  4 cups field greens

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Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes.

Meanwhile, mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.

Coat shrimp evenly with seed mixture. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Drizzzle with apricot dressing.