Butterfly the shrimp: Using a sharp knife, cut along the curve of the shrimp, through the shell and about halfway into the shrimp, exposing the veins that runs along the back. Remove and discard the veins.
In a bowl, combine the curry leaves, chilies, turmeric and pepper. Add the shrimp and toss to coat.
In a wok or sauté pan, heat the oil over high heat. Cook the garlic and shallots until browned, about 30 seconds.
Reduce the heat to medium, add the shrimp, and cook until they turn pink and curl up, about 2 minutes. Remove from heat, season with the sugar and salt, and serve immediately.
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