Rinse shrimp and pat dry. To butterfly, carefully make a cut along the edge of each shrimp, cutting almost all the way through; lay flat. Thread two shrimp onto two bamboo skewers; repeat with remaining shrimp and set aside.
Stir together remaining ingredients in a small bowl.
Cook shrimp on a lightly oiled grill over medium heat for 4-6 minutes, turning several times. Brush with curry mixture during the last few minutes of cooking.
Garnish with green onion tops and serve over steamed rice with matchstick vegetables.