Remove saucepan from heat and set aside dressing. In another shallow bowl, mix egg with milk until blended. Dip each slice in flour, then in egg mixture, and then in pecan mixture, making sure slices are completely coated. In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat. Add coated cheese slices and cook 2 to 4 minutes, turning once, until golden on both sides.
Drain slices on paper towels.
Toss greens with dressing and divide between 2 salad plates, top with cheese slices. The main dish is spiked with Emeril's special Essence and the sweet anise flavor of the French aperitif Pernod. Sprinkle shrimp with Essence. In nonstick 10-inch skillet, heat oil over medium heat until hot. Add shrimp and cook 2 minutes, stirring often.