Heat oil in a 1-quart heavy saucepan over moderate heat until hot and fry shallots, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Shallots will crisp as they cool. Reserve oil. 

Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids.

Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved. 

Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.

Transfer reserved oil to a heavy skillet and heat over moderately high heat, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds.

Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.

Spoon shrimp and avocado on plate, then sprinkle with peanuts and fried shallot. You can also serve it with jasmine rice. Enjoy!