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.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 5 minutes

Nutritional Information

For 1 serving
Calories: 229
Sodium: 484mg
Fat: 9g
Carbohydrates: 17g
Cholesterol: 168mg
Fiber: 2g
Protein: 20g

Fennel & Mustard Crusted Shrimp with Apricot Dressing

• Low Calorie  • Low Fat

Ingredients

1 tablespoon McCormick® Gourmet Collection Mustard Seed, Yellow
1 teaspoon McCormick® Gourmet Collection Fennel Seed
1 teaspoon hot water
1/8 teaspoon McCormick® Gourmet Collection Turmeric, Ground
1/4 cup apricot preserves
2 tablespoons fresh lime juice
1 tablespoon reduced sodium soy sauce
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 pound jumbo shrimp (16 to 20 count), peeled and deveined
2 tablespoons vegetable oil
4 cups field greens

Directions

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 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.

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

3. 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.

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