Warm Salad with Pecan-Coated Shrimp

3 tablespoon(s) plain dried bread crumbs

3/4 teaspoon(s) salt

3/4 teaspoon(s) coarsely ground black pepper

1 1/4 pound(s) large shrimp , shelled and deveined

3 tablespoon(s) olive oil

1 large shallot , minced

1/8 teaspoon(s) dried thyme

3 tablespoon(s) fresh lemon juice

2 teaspoon(s) honey

1 bag(s) (8 to 10 ounces) mixed salad greens

1/2 English (seedless) cucumber , cut lengthwise into quarters, then crosswise into 1/2-inch pieces