3 tablespoons tangerine zest, from about 3 large tangerines
1 teaspoon 5-spice powder
1/4 teaspoon black sesame seeds
Fine sea salt
2 teaspoons mild olive oil
1 pound large (21-30 count) peeled and deveined shrimp
1/3 cup fresh tangerine juice
1 tablespoon Thai sweet chili sauce
1 to 2 teaspoons green curry paste
1 teaspoon fish sauce
1 teaspoon finely chopped lemongrass
1 teaspoon minced peeled galangal or ginger
1 1/2 cups fresh steamed jasmine rice
I smoke the shrimp on wooden planks, then add a light tangerine sweet-and-sour sauce to lightly flavor the shrimp.
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