While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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 tablespoon McCormick Gourmet™ Mustard Seed, Yellow
1 teaspoon McCormick Gourmet™ Fennel Seed
1 teaspoon hot water
1/8 teaspoon McCormick Gourmet™ Turmeric, Ground
1 pound (16 to 20 count) jumbo shrimp, peeled and deveined
2 tablespoons vegetable oil
4 cups field greens
1/4 cup apricot preserves
2 tablespoons fresh lime juice
1 tablespoon reduced sodium soy sauce
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
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.
(Amount per serving)