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.
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