1 pound cleaned cooked shrimp, cut into 1-inch pieces
1 cucumber—peeled, halved, seeded and thinly sliced
Salt and freshly ground pepper
1/4 cup roasted and salted shelled sunflower seeds
How to Make It
Scoop the yogurt into a paper towel–lined colander set over a bowl. Let stand at room temperature for 30 minutes. You should end up with 1/2 cup yogurt.
Heat the olive oil in a small skillet. Add the scallions and garlic and cook over high heat, stirring, until softened, 1 to 2 minutes. Add the curry powder and cook, stirring, for 1 minute. Scrape into a medium bowl and let cool slightly. Stir in the shrimp, cucumber and drained yogurt, and season with salt and pepper. Sprinkle the sunflower seeds over the salad and serve.