[aghiowa]

Curried Shrimp with Cucumber Sauce

Description:
"Plump shrimp on a pale green bed of cucumber sauce makes a
picturesque entree. Serve it at your next special-occasion dinner."

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces fresh or frozen large shrimp in shells
2 medium cucumbers -- peeled, seeded and cut up
1/4 cup fat-free mayonnaise
2 teaspoons sherry vinegar
4 large mint leaves
1/4 teaspoon salt
2 tablespoons flour
4 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons olive oil

Thaw shrimp, if frozen. For sauce, in a blender container combine cucumber pieces, mayonnaise dressing, vinegar, mint, and the 1/4 tsp. salt. Cover and blend till nearly smooth. Set aside.

Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry with paper towels. In a plastic bag combine flour, curry powder, and the remaining salt. Add shrimp, half at a time, shaking to coat.

In a large skillet heat oil over medium-high heat. Add shrimp to skillet. Cook for 2-3 min or till shrimp turns opaque, turning once. Serve the shrimp with sauce.