Tandoori Shrimp with Lemon-scented Slaw

Whisk 1/4 cup canola oil with 2 tbsp each lemon juice and chopped cilantro and 1/2 tsp each cumin seeds and salt in a large bowl. Stir in 6 cups thinly sliced green cabbage and 1/2 English cucumber, peeled, seeded and finely chopped. Set aside. Purée 1 coarsely chopped small onion with 2 garlic cloves, 1 tbsp each chopped fresh ginger, curry powder, paprika and lemon juice and 1/2 tsp salt in a food processor. Heat a frying pan over medium. Add 2 tsp canola oil, then onion mixture. Cook until sauce starts to simmer, 4 to 5 min. Rinse a 340-g pkg thawed large peeled raw shrimp and pat dry with paper towels. Add shrimp to pan, stirring often, until they turn pink, 4 to 5 min. Stir in 1 cup plain 6% Balkan-style yogurt and cook just until warmed through, 2 min. Remove from heat and sprinkle with 2 tbsp chopped cilantro.