1 400 mL can coconut milk
2 tsp green curry paste
Divide sauce in half in 2 bowls. Season shrimp with salt and stir into half of sauce. Marinate shrimp in sauce for 30 minutes. Reserve other half of sauce for dipping sauce. Remove shrimps from marinade and discard marinade. Preheat grill on high and grill shrimps about 1½ minutes per side or until pink and slightly curled. Cool. Stir in coconut and remaining mint and coriander to dipping sauce. Serve with shrimps. Place shrimps on bamboo skewers, if desired. Serves 4 to 6.
Note: Lime leaves can be found in Oriental grocery stores. If you can't find them substitute 1 tbsp grated lime rind.