Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp until ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain and set aside. Season the shrimp with salt. Toss the shrimp with the curry paste. In a saucepan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Stir in the coconut milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve. Yield: 4 to 6 servings Per serving: 1105 Calories (kcal); 46g Total Fat; (38% calories from fat); 140g Protein; 24g Carbohydrate; 1035mg Cholesterol; 1054mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC22 Converted by MM_Buster v2.0n.