Source: dLife

Plump shrimp with a mayonnaise, cucumber sauce.

Servings

6.0
6 oz  large raw shrimp 1.0
1 each  medium cucumber 2.0
2 tbsp  Dressing, mayonnaise, light 1.0
1 tsp  Vinegar, red wine 2.0
2 tbsp  fresh mint 0.125
0.125 tsp  salt 1.0
1 tbsp  white all purpose flour 2.0
2 tsp  curry powder 0.25
0 1/4 tsp  salt 1.0
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.