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Peel and devein shrimp. In a bowl toss with 1 tablespoon lemon juice and salt. Let stand 15 minutes. In food processor, blend shallots, chiles, ginger, turmeric, tamarind liquid with half cup of coconut milk to form paste. In a large skillet, combine paste with remaining coconut milk and lemongrass. Bring mixture to a boil over moderate heat. Cook stirring occasionally about 10 minutes. Add shrimp mixture and cook 15 minutes or until sauce is thickened. Adjust salt and lemon juice. Serve hot with rice.
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