Shrimp with Yogurt and Ginger Sauce

Clean the shrimp by removing the shell, but leaving the vein

Open each shrimp from top to bottom, along its length

Remove the intestine, pierce the extremity where the head is and fill it with the vein, giving the shrimp a shape similar to that of a butterfly

Season with lemon juice and salt

Place over a cooking vessel in steam and cook, covered, for 3 to 4 minutes

Remove from the pot and divide the shrimp into two plates

Dress the shrimp with yogurt sauce

Prepare the sauce

Mix in a bowl the yogurt, ginger, egg yolk, cumin, coconut milk, and salt

Mix carefully until obtaining a homogeneous mixture

Let it cool well and serve over cold shrimp

Garnish with cucumber slices