1 tb Minced garlic

      2 tb Minced shallot

      1 ts Minced fresh galangal or

           -ginger
      1 tb Minced lemon grass

           Salt
      1 tb Each, lemon juice, soy sauce

      2 tb Chinese rice wine or dry

           -sherry
     12 lg Or jumbo shrimp, preferably

           -whole
    1/2    Orange or apple

           Coriander sprigs, lime
           -wedges for garnish
  I *think* this came from Sunset Magazine.  There's nothing hot in the
  ingredient list, but it would be real easy to put some cayenne or
  mashed up chili peppers in the marinade.  Probably more authentic as
  well.
  This attractive Thai presentation looks best with shrimp with their
  heads still attached.  Try it with large tiger prawns or fresh
  carids. Pound the garlic, shallot, galangal and lemon grass to a
  paste in a mortar with a pinch of salt.  Transfer to a shallow bowl
  and stir in the lemon juice, soy sauce and wine.
  Using a small knife or scissors, split the shrimp shells down the
  back, but leave attached.  (If the heads are present, carefully
  separate the shell where the tail joins the head, then split the tail
  shell open.) Devein if necessary.  Toss in the marinade and let stand
  for 30 minutes to 3 hours.
  Thread single shrimp lengthwise on skewers, starting at the tail end
  and coming out through the head.  Push the skewer on through until
  the pointed end extends at least 3 inches beyond the shrimp.
  Handling by the pointed ends, grill until the meat is opaque.  To
  serve, place the orange or apple cut side down on a plate and insert
  the pointed ends of the skewers. Garnish with coriander sprigs and
  lime wedges.
  Serves 4 as an appetizer or side dish.
  Posted by Stephen Ceideberg; March 16 1992.