Heat 1 tablespoon of the vegetable oil in a 3-quart saucepan over medium-high heat; add half of the shrimp and cook until well browned and tender. With a slotted spoon, remove to a large bowl. Repeat with remaining shrimp and oil.
In drippings remaining in saucepan, cook garlic and green onion over medium heat about 2 minutes, stirring frequently. Add water, rice, and salt and bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.
Meanwhile, add cucumber and cheese to shrimp in bowl. Combine all vinaigrette ingredients and mix well; pour over shrimp mixture. Add rice and toss well.
Makes 6 servings.