1. Mix the curry powder, garam masala, curry leaves, garlic, and oil. Add the shrimp and rub the mixture into the shrimp.
2. If your skewers are made of wood, soak the skewers, completely submerged, in water for at least 30 minutes. This will prevent them from burning.
3. Whisk the tomato paste into the coconut milk and place in a pan on medium-high heat. Cook until thickened, stirring constantly. Season with salt and pepper. Set aside as a dip for the shrimp.
4. Place two shrimp on each skewer. Grill for two minutes on each side, until shrimp curls and turns pink. Remove from grill, drizzle with lemon juice, and sprinkle with salt. Serve immediately.
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