1 English cucumber, halved lengthwise, seeded, and chopped
1/4 cup seasoned rice vinegar
1 tablespoon Asian sesame oil
1 pound large shrimp (20 to 24), shelled and deveined
1/2 tablespoon curry powder
1 to 2 tablespoons vegetable oil
Accompaniment: small cucumber sticks
Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper. Pat shrimp dry and sprinkle with curry powder, salt and pepper, to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool. Serve shrimp at room temperature with vinaigrette for dipping.