Ingredients

• 1 English cucumber, halved lengthwise, seeded, and chopped
• 1/4 cup seasoned rice vinegar
• 1 tablespoon Asian sesame oil
• 1 pound large shrimp (20 to 24), shelled and deveined
• 1/2 tablespoon curry powder
• 1 to 2 tablespoons vegetable oil
• Accompaniment: small cucumber sticks

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Instructions

1. Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
2. Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste.
3. 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. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
4. Serve shrimp at room temperature with vinaigrette for dipping.