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Combine all the seasoning and spices together. Set a teaspoon aside for the shrimp.
Add the remaining seasoning, shallots, garlic, ginger, tomato paste, lemon juice to a food processor adding as much water as needed to make a smooth paste.
Pat the shrimp dry using paper towels. Place in a bowl and sprinkle with the reserved seasoning blend.
Heat some neutral oil in a large skillet or wok. Add the shrimp and cook them for about a minute until they turn pink. You don't want to cook them for too long as they will continue to cook in the sauce. Use a slotted spoon to set them aside.
Add a splash more oil and the curry paste to the pan and cook, stirring, for about 5 minutes. Stir in enough water to loosen the gravy, about ⅓-½ cup (80ml-120ml).
Now add the shrimp into the sauce and simmer over low heat for 5-10 minutes.
Add cubes of cold butter to the sauce, stirring until it melts. Finally, stir in the cream and simmer for a minute or so until it is warmed through.
Have a quick taste to check whether you need to add a little lemon juice and garnish with plenty of chopped cilantro and pinch red pepper flakes.