2 cherry or alder wood grilling planks, soaked for at least 1 hour
4 (12-inch) wooden skewers, soaked for at least 30 minutes
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
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 and drizzle with the remaining tangerine sauce.