Curried Shrimp With Cucumber Vinaigrette

From a food magazine. I don't know which one since it was before I started with Zaar and didn't keep track. The cool cucumber vinaigrette balances the sweetness and mild heat of the curried shrimp. The recipe has this cook's note: viniagrette and shrimp can be prepared 1 day ahead of serving and chilled separately, covered.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  English cucumber, halved lengthwise, seeded and chopped
• 1⁄4 cup seasoned rice vinegar
• 1  tablespoon  sesame oil
•  salt
•  pepper
• 1  lb large shrimp, about 20-24, shelled and deveined
• 1⁄2 tablespoon curry powder
• 1 -2  tablespoon  vegetable oil
• 1  cucumber, cut into sticks, as an accompaniment

Directions

1. Puree the English cucumber with vinegar in a blender until smooth.
2. Add sesame oil and blend until emulsified.
3. Season with salt and pepper.
4. Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste.
5. Heat 1 tablespoons vegetable oil in a 12" nonstick skillet over moderately high heat until hot but not smoking.
6. saute shrimp in 2 batches, turning them until golden brown and just cooked through, 2-3 minutes, (if necessary, add more oil to the skillet for the second batch.).
7. Transfer shrimp to a plate to cool.
8. Serve the shrimp at room temperature with vinaigrette and sliced cucumber sticks for dipping.