Soak the wood planks and wooden skewers in water.
Prepare a grill
to medium-high direct heat. Preheat the oven to 300 degrees F. Place the tangerine zest on a baking sheet and bake until it is dry and crispy, about 15 minutes, stirring once or twice; cool.
Transfer the zest to a small food processor
or spice grinder
along with 5-spice, sesame seeds, and 1/4 teaspoon salt then process until blended. Place the 5-spice mixture in a medium bowl with olive oil
and shrimp and toss to coat. Thread the shrimp onto the soaked skewers, about 5 shrimp per skewer
In a small saucepan
, heat the tangerine juice, chili sauce, curry paste
, fish sauce, lemongrass, and galangal or ginger over medium-high heat until simmering. Cook until reduced slightly, 3 to 4 minutes and remove from heat.
Transfer 2 tablespoons into a small bowl for basting the shrimp.
Place the soaked wood planks onto the grill and cover until the wood starts to smoke, about 6 minutes. Turn the planks over, lay the skewers onto the planks and cover. When the shrimp
start to turn pink, about 4 minutes, turn them and baste
with the reserved tangerine sauce and continue to grill, covered, until the shrimp are cooked through.
Serve the skewers over the jasmine rice
with the remaining tangerine sauce.
Cook's Note: I smoke the shrimp on wooden planks, then add a light tangerine sweet-and-sour
sauce to lightly flavor the shrimp.