1. Clean the shrimp, leaving the head and tail on. 

2. Place them in a shallow dish and marinate with salt, pepper, and olive oil. 

3.Mix well and refrigerate for 20 minutes.

4. Grill in a preheated oven at 200°C (390°F) for 12–15 minutes, until golden and cooked through.

5.Over medium to high heat, place a small saucepan and sauté the garlic and chili in the olive oil until softened. Add the coconut milk and coconut yogurt, then season with salt and pepper.

6.Cook until it comes to a boil, then remove from the heat.

7.Serve the sauce with the shrimp.

Kali Orexi!