Place the sliced green onions, minced garlic, tender lemongrass pieces, and grated ginger into the bowl of a food processor. Pulse the machine repeatedly to create a thick, highly concentrated yellow paste.

Heat the 1 tablespoon of olive oil in a skillet over medium heat. Add the aromatic vegetable paste and cook until deeply golden and fragrant, about 10 minutes.

Stir in the ground coriander, curry, cumin, turmeric, cane sugar, and sea salt. Cook, stirring constantly, until the spices bloom and release their essential oils, about 2 minutes more. Remove from the heat and allow the spice mixture to cool completely to room temperature.

Place the peeled and deveined shrimp into a sealable plastic bag or glass bowl.

Add the cooled, bloomed spice mixture to the shrimp, massaging gently until every piece is heavily coated.

Refrigerate the shrimp for up to 3 hours to allow the aromatics to deeply penetrate the delicate protein structure.

While the shrimp marinates, build the dipping sauce. In a small saucepan over medium-low heat, aggressively whisk together the full-fat coconut milk, all-natural peanut butter, fresh lime juice, and grated ginger.

Continue whisking until the fats from the coconut milk and peanut butter bind into a perfectly smooth, velvety emulsion.

Reduce the temperature to low and simmer gently for 5 minutes to marry the flavors. Remove from the heat. (This sauce can be served warm or at room temperature).

Generously coat a heavy cast-iron grill pan with vegetable oil spray and heat over medium-high heat until slightly smoking.

Carefully lay the marinated shrimp onto the hot pan. Grill undisturbed to establish a caramelized crust, about 2 minutes.

Turn the shrimp and cook until just opaque and firm to the touch, about 2 minutes more. (Do not overcook, or the shrimp will become rubbery).

Transfer the deeply golden, spiced shrimp to a warm serving platter and serve immediately alongside a bowl of the ginger-peanut dipping sauce.