You’ll Need:

For the curry sauce:
3 tbsp vegetable oil
2 tbsp minced shallots
2 tsp minced lemon grass
1 tsp minced garlic
2 tbsp curry powder
14-ounce can coconut milk
1 tbsp ground coriander
1-1/2 tsp sugar
1 tsp fish sauce
1 tsp lime juice
1 tsp tamarind paste
1/2 tsp salt
2 whole cloves
20 jumbo shrimp (about 2 pounds)
Salt and pepper to taste
Vegetable oil for brushing shrimp
2 tbsp coarsely chopped basil
Cilantro sprigs

Directions : To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic; saut for 2 to 3 minutes. Add curry powder and saut for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. Reserve.
Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in centre of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.
To serve, spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce