Ingredients:

• 20  colossal shrimp (about 2 pounds)
• Salt and pepper
• Vegetable oil for brushing shrimp
• 2  tablespoons coarsely chopped basil
• Cilantro sprigs

For the curry sauce:

• 3  tablespoons vegetable oil
• 2  tablespoons minced shallots
• 2  teaspoons minced lemongrass
• 1  teaspoon minced garlic
• 2  tablespoons curry powder
• 1  14-ounce can coconut milk
• 1  tablespoon ground coriander
• 1-1/2  teaspoons sugar
• 1  teaspoon fish sauce
• 1  teaspoon lime juice
• 1  teaspoon tamarind paste
• 1/2  teaspoon salt
• 2  whole cloves

Instructions:

1. To make curry sauce: Whirl shallots, garlic and lemongrass to make a thick paste.  Heat oil in medium saucepan over high heat. and add shallots, lemongrass, and garlic; sauté for 2 to 3 minutes. Add curry powder and sauté 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.
2. Season shrimp with salt and pepper. Lightly brush shrimp with oil and place in center of cooking grate. Grill 4 to 8 minutes until shrimp turn pink and opaque in thickest part, turning once halfway through grilling time.
3. To serve, first check to make sure sauce is liquid enough as it thickens as it cools.  Spoon some sauce on serving platter. Arrange shrimp on sauce and sprinkle with the basil and cilantro. Serve with remaining sauce.

Comments

I find that adding a few pinches of Tumeric enhances the golden color of the curry.

Regarding presentation, I like to serve this with basmati rice.  I use a square glass dish that I fill with rice and upend on the plate.  Then I “paint” a swatch of the curry sauce on the plate and place the shrimp on top.  Sprinkle then with cilantro!