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Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil.
Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about 1/2 cup, about 15 minutes.
Transfer 1/4 cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet.
Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce.