Prep Time: 15 minutes
Cook Time: 5 minutes
1 tablespoon McCormick® Gourmet Collection® Mustard Seed
1 teaspoon McCormick® Gourmet Collection® Fennel Seed
1 teaspoon hot water
1/8 teaspoon McCormick® Gourmet Collection® Ground Turmeric
1 pound extra large shrimp (16 to 20 count), peeled and deveined
1/4 cup apricot preserves
2 tablespoons fresh lime juice
1 tablespoon light soy sauce
1/4 teaspoon coarse sea salt
2 tablespoons oil
4 cups field greens
| | 1. 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 overtoasting.
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. Coat shrimp evenly with seed mixture.
2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire
whisk until well blended. Set aside.
3. 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. Serve with apricot dressing.
Makes 4 servings. |
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