Cut the shrimps lengthwise all the way
and open them out (butterfly). Put the coconut milk in a pan and boil.
Add in the shrimps and cook for a minute. Remove pan from heat. Allow
to stand for about a minute, until the shrimps are just cooked. Then
remove them with a spoon and place on a serving plate. Add lemon
juice, fish sauce, sugar and salt to the coconut milk in the pan and
stir for a minute. then pour this over the shrimps. Sprinkle the
shallots and chili. Serve.