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.