Ingredients

SHRIMP

1. 2 1/4 pounds large shrimp, shelled and deveined
2. 3 medium garlic cloves, chopped
3. One 3/4-inch piece of peeled fresh ginger, chopped
4. 2 tablespoons Worcestershire sauce
5. 1 tablespoon ground coriander
6. 1 1/2 teaspoons curry powder
7. 1/4 teaspoon ground cloves
8. 1 large jalapeño, seeded and chopped
9. Vegetable oil
10. Salt and freshly ground pepper

COCONUT SAUCE

1. 6 medium shallots, chopped
2. 6 jalapeños, seeded and chopped
3. 3 stalks fresh lemongrass, tender white inner bulb only, chopped
4. 6 medium garlic cloves, chopped
5. 4 teaspoons chopped fresh ginger
6. 3/4 teaspoon turmeric
7. 3/4 teaspoon freshly ground pepper
8. 3 tablespoons vegetable oil
9. 3/4 cup unsweetened coconut milk
10. 1/4 cup fresh lime juice
11. 4 teaspoons light brown sugar
12. 1 tablespoon soy sauce
13. Salt

Directions

1. MARINATE THE SHRIMP: Soak twelve 12-inch bamboo skewers in warm water for 30 minutes. Thread the shrimp 1/2 inch apart on pairs of parallel skewers and place in a shallow baking dish.
2. In a blender or food processor, combine the garlic, ginger, Worcestershire sauce, coriander, curry powder, cloves, jalapeño and 1/2 cup of oil and puree. Season with salt and pepper. Pour the marinade over the shrimp and turn to coat. Cover and refrigerate for 30 minutes, turning once.
3. MAKE THE COCONUT SAUCE: In a food processor, combine the shallots, jalapeños, lemongrass, garlic, ginger, turmeric and pepper; pulse until minced. In a medium skillet, heat the oil until shimmering. Add the shallot mixture and cook over moderate heat until fragrant and light golden, about 3 minutes. Add the coconut milk, lime juice, brown sugar, soy sauce and a pinch of salt and simmer for 4 minutes. If the sauce separates, return to the food processor and process until it comes together. Scrape into a bowl.
4. Light a grill. Lightly oil the grate. Grill the shrimp over a medium-hot fire until just cooked through, about 2 minutes per side. Transfer to plates and serve with the sauce.