A cucumber salad with creamy yogurt dressing cools these spicy curried.
1 pound large shrimp, shelled and deveined
1 1/2 teaspoons mild curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1/2 cup plain whole-milk yogurt
2 teaspoons finely chopped mint
2 teaspoons finely chopped cilantro
1/4 teaspoon cumin seeds
1 large English cucumber (1 pound)—halved lengthwise, seeded and thinly
sliced on the bias
1 medium jalapeño—halved lengthwise, seeded and thinly sliced
Lemon wedges, for serving
Light a grill. In a large bowl, toss the shrimp with the curry powder, cayenne, ginger and coriander and 1 tablespoon of the olive oil. Season with salt and pepper. Grill the shrimp over moderately high heat until slightly charred and white throughout, about 2 minutes per side.
In a medium bowl mix the yogurt with the mint, cilantro, cumin seeds and the remaining 1 tablespoon olive oil. Stir in the cucumber and jalapeño, and season with salt and pepper. Serve the grilled shrimp with the cucumber salad and lemon wedges.