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Curried-Shrimp Salad With Grilled Watermelon

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1 teaspoon curry powder

1/4 cup plus 1 tablespoon extra-virgin olive oil

16 large shrimp (about 3/4 pound), shelled and deveined

2 kirby cucumbers (1/2 pound), cut into thin spears

2 tablespoons coarsely chopped mint

1 tablespoon fresh lime juice

Salt and freshly ground black pepper

1 pound red and yellow watermelons without the rind, sliced into flat triangles

sugar, for sprinkling

3 packed cups m√Ęche

1/2 cup Greek-style whole-milk yogurt

1/4 cup salted roasted pistachios, chopped

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