Makes 6 servings. Difficulty
1 English cucumber, halved, peeled & seeded 1/4 cup rice vinegar 2 teaspoons sesame oil 1 lb. large shrimp, peeled and deveined 1/4 teaspoon curry powder 1 Tablespoon vegetable oil Cayenne pepper Salt and freshly ground black pepper
Place the cucumber and vinegar in a food processor; puree. Add the sesame oil and process until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Place the shrimp in a bowl and toss with curry powder. Season with salt and freshly ground black pepper. Heat oil in a medium skillet over medium heat. Add the shrimp; sauté for 2-3 minutes or until pink and just cooked through. Transfer shrimp to a platter and sprinkle with cayenne pepper. Let cool.
Serve shrimp and room temperature with cucumber sauce.