Place wooden skewers in a bowl filled with cold water and soak for 1 hour. Meanwhile, melt the butter in a small saucepan over medium heat. Add the French shallots, curry, garlic salt, and pepper, and cook for about 5 minutes. Set aside and keep warm. Thread 6 to 7 shrimp per wooden skewer, leaving a small space between each. Brush lightly with olive oil. Place the skewers on a well-heated grill and cook for about 1 to 2 minutes. Turn and brush with curry butter. Continue cooking for another minute, until the shrimp are no longer translucent. Serve the skewers with curry butter and fresh lemon wedges.