Curried Shrimp With Cucumber Sauce

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Ingredients • 1/2 medium cucumber (about 5 ounces) • 1 tablespoon light mayonnaise dressing or salad dressing • 1/2 teaspoon sherry vinegar • 1 large leaf fresh mint • Dash salt • 6 large shrimp • 2 teaspoons all-purpose flour • 1 teaspoon curry powder • 1/8 teaspoon salt • 2 teaspoons canola or cooking oil

Directions 1. Remove seeds from cucumber, peel if desired, and cut into large pieces. Place cucumber, mayonnaise, vinegar, mint, and dash of salt in a blender container. Cover and blend until almost smooth. Set aside. 2. Peel and devein shrimp, leaving the tails intact. Combine flour, curry powder, and 1/8 teaspoon salt in a small plastic bag. Place half of the shrimp in bag; shake. Remove shrimp from bag and repeat with remaining shrimp. 3. Heat oil in a small skillet over medium-high heat. Add shrimp and cook for 2-1/2 minutes, turning once. 4. Spoon the cucumber sauce onto two salad plates. Arrange the shrimp on top. Serve immediately. Makes 2 servings.
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