In a medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; saute until crisp-tender, about 4 to 5 minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes.

In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens.

Cut potatoes lengthwise, cutting almost to the base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint.

Recipe Courtesy of The Idaho Potato Commission.