Prepare the Salsa:

1. Roughly chop the cilantro, tomatillos, garlic, chili peppers, and shallot.
2. In a large food processor, add the chopped produce. If using dry chilies, reconstitute them in warm water until soft.
3. Reserve a few halved grapes to add to the processed salsa if desired.
4. Slowly add the lime juice, brandy, and olive oil while the processor is on, adding more if needed.
5. Add cumin and Cambodian lemongrass curry seasoning, continuing to blend until fully incorporated.
6. Season with salt and pepper to taste. Set aside and stir occasionally.

Prepare the Shrimp:

1. Preheat the grill to 375°F (190°C).
2. In a large bowl, combine the shrimp, olive oil, brandy, lime juice, cayenne, and salt. Toss until shrimp are well coated.
3. Alternate between shrimp and shallot on skewers.
4. Grill for about 4-5 minutes on each side or until the shrimp begin to char slightly and turn pink.