Instructions: To make Curry Sauce: Heat oil in medium saucepan over high heat. Add shallots, lemongrass, and garlic; saute for 2 to 3 minutes. Add curry powder and saute 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 center 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.

This recipe yields 4 servings.

Wine Recommendation: You dont find many grapevines where curry is prevalent, so youll need a really round and flexible white here; try a Pinot Blanc with mature fruit and full body.

Beer Recommendation: This sweet and spicy kaleidoscope of flavors is best supported by a clean, light Pilsener.

Comments: Shrimp swimming in sweet coconut milk spiked with curry? Better not get between this dish and your dinner guests!

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