Marinade the shrimps with thick coconut
milk and ground spices. Set aside to stand for 20 minutes. Split the
skewer into two along the middle and clam 4 shrimps between them. Tie
one end with a banana leaf stalk. Grill the shrimps over hot charcoal
and brush with the remaining ground spices. Grill until the color turned
golden brown. Serve immediately while still hot.