Source: dLife

Plump shrimp with a mayonnaise, cucumber sauce.

Servings

6 oz large raw shrimp (fresh or frozen)
1 medium cucumber , peeled (if desired), seeded, and cut up
2 tbsp Dressing, mayonnaise, light (or salad dressing)
1 tsp Vinegar, red wine (sherry vinegar)
2 tbsp fresh mint (2 large Fresh mint Leaves)
0.12 tsp salt
1 tbsp white all purpose flour
2 tsp curry powder
0.25 tsp salt
1 tbsp Oil, canola & soybean

1 If frozen, thaw shrimp.
2 In a blender, combine cucumber pieces, mayonnaise dressing, vinegar, mint, and the 1/8 teaspoon of salt. Cover and blend until nearly smooth. Set aside.
3 Peel and devein shrimp, leaving the tails on. Rinse shrimp, pat dry with paper towels.
4 Combine flour, curry powder, and the remaining salt in a plastic bag. Add shrimp, half at a time, shaking to coat.
5 In a medium skillet, heat oil over medium high heat. Add shrimp to skillet. Cook for 2 to 3 minutes or until shrimp turn opaque. Turn once.
6 Serve the shrimp with sauce.

This recipe is easily doubled, just be sure to use a large skillet.