- 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.
