Total Calories: 303
1. Preheat the grill to high.
2. Devein the shrimp, then run a knife along the top of each to make the slit deeper, since you will be stuffing the shrimp with butter. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Spread the butter inside the slits in the shrimp, then thread the shrimp lengthwise on the skewers so both ends are caught. Place on a platter and set aside while you prepare the nam choh.
3. Place the shrimp paste on the end of one tine of a grill fork. Hold it over the fire until lightly toasted and aromatic, about 2 minutes. Transfer to a small bowl and add 3 tablespoons lime juice, 1 teaspoon sugar, and 3/4 teaspoon salt. Stir until blended and the sugar and salt are dissolved, then stir in the shallots and chiles. Taste for seasoning, adding lime juice, sugar, or salt as necessary the sauce should be highly seasoned. Set aside until serving time.
4. When ready to cook, oil the grill grate. Brush the shrimp with coconut milk and arrange the skewers on the hot grate. Grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush with the coconut milk once or twice during cooking.
5. Transfer the skewers to serving plates or a platter and serve immediately, accompanied by tiny bowls of the nam choh.
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