How to make it

  • Purée cucumber with vinegar in a blender until very smooth.
  • Add sesame oil and blend until emulsified then season with salt and pepper.
  • Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste.
  • Heat 1 tablespoon vegetable oil in a nonstick skillet over moderately high heat until hot.
  • Sauté shrimp in 2 batches turning them until golden brown and just cooked through.
  • Transfer shrimp to a plate to cool then serve shrimp at room temperature with vinaigrette.

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