Thai Red Curry Shrimp Skewers

1 lb. fresh medium-sized shrimp (shelled and deveined)
1 tsp white sugar
1 Tbs Thai red curry paste
1 Tbs coconut milk

Preheat your broiler.

Rinse the shrimp in cold water and blot dry. Place them in a bowl and sprinkle the sugar over them. Toss to distribute the sugar evenly over the shrimp. Allow to rest for 5 minutes then toss again.

Place the Thai red curry paste and the coconut milk in a small bowl and whisk until it is well-blended. You are looking for a loose and smooth paste. Add more coconut milk if necessary.

Pour the paste into the bowl with the shrimp and coat the shrimp evenly. Allow to rest for a few moments.

Thread the shrimp onto the skewers* and broil turning once (about 5 minutes per side). DO NOT OVERCOOK.

Allow the shrimp to cool a little and serve warm, (on a bed of cilantro and sliced green onions if you want to get fancy).

*Use two skewers per "skewer" so the shrimp is easier to turn in the broiler.