I found some fresh Thai basil in our local Asian market, but regular basil would be fine too.
The medium shrimp I used is 26-30 count per pound.
(from Gourmet Magazine, December 2008)
24 uncooked medium shrimp (peeled, tails on)
2 tbsp vegetable oil
2 tbsp red curry paste
24 large Thai basil leaves
Preheat the broiler.
Stir together vegetable oil and curry paste in a large bowl, then stir in shrimp and coat well.
Arrange shrimp on a baking pan and put under the boiler for 2-3 minutes, until just cooked.
Thread onto wood skewers with a basil leaf.
Serve warm or at room temperature.