In a blender or a food processor, combine all the ingredients (except the bamboo skewers) and blend until fairly smooth, pulsing on and off and scraping down the sides to keep the texture uniform. Add 1 or 2 tbsp of water, as needed, to move the blades. Transfer the marinade to a medium bowl, add the shrimp, and toss to coat well. Set aside for 20 to 30 minutes.
Preheat the oven to 350°F, or lightly oil a skillet or grill pan and heat until very hot. Thread the shrimp onto skewers, 2 or 3 per skewer, and cook on the hot grill, turning once, until the shrimp are pink and cooked through, 2 to 4 minutes. Or sauté quickly in the skillet or grill pan for 2 to 4 minutes. Serve the shrimp hot, warm, or at room temperature.
source from: vietnameseportal