Fragrant shrimp on a pale green bed of cucumber sauce. An elegant appetizer for two.

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 vegetable oil

Preparation

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.

Nutritional facts per serving:

calories: 153, total fat: 8g, saturated fat: 1g, sodium: 340mg, carbohydrate: 5g, fiber: 1g, protein: 15g, vitamin C: 11%, calcium: 4%, iron: 19%

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