Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through. In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro. Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts. Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired.