Curried Shrimp with Cucumber Vinaigrette

• 1 pickling cucumber, halved lengthwise, seeded, and chopped

• ¼ cup seasoned rice vinegar

• 1 tbsp Asian sesame oil

• 1 pound large shrimp (20 to 24), shelled and de-veined

• ½ tbsp curry powder

• 1 to 2 tbsp vegetable oil

Accompaniment: small cucumber sticks

Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.

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

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

Serve shrimp at room temp with vinaigrette for dipping.