<http://schema.org/recipeInstructions>
" In mini food processor, with sharp side of blade facing up, process pecans with 1 tablespoon bread crumbs until finely chopped. Combine pecans, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons bread crumbs in large self-sealing plastic bag. Add shrimp and toss to coat. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add shrimp and cook 5 to 6 minutes, until shrimp just turn opaque throughout, turning shrimp over once with tongs. Transfer shrimp to plate; set aside. In same skillet, heat 1 tablespoon oil over medium heat. Add shallot and thyme, and cook 3 minutes, stirring occasionally. Meanwhile, in small bowl, whisk lemon juice, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining 1 tablespoon oil. Add lemon-juice mixture to skillet; cook 30 seconds, stirring. To serve, place salad greens and cucumber on large platter. Add warm lemon-shallot vinaigrette; toss until well coated. Arrange shrimp over greens."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5701/warm-salad-pecan-coated-shrimp-2317/?src=shelter_footer>