Curried Shrimp with Cucumber Vinaigrette

1. 1

   Puree cucumber with vinegar in a blender until very smooth.

2. 2

   Add sesame oil and blend until emulsified.

3. 3

   Season with salt and pepper.

4. 4

   Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste.

5. 5

   Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes.

6. 6

   (If necessary, add more vegetable oil to skillet for second batch.)

7. 7

   Transfer shrimp to a plate to cool.

8. 8

   Serve shrimp at room temperature with vinaigrette for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.