Got everything lined up, three super ripe and juicy Noble Tangerines from FLa. 1/4 cup Sriracha, 1Tsp Chinese Chili sauce(hot) 1 Tsp Sesame Oil, 1/4 cup Brown Sugar.
Crush the Tangerines by hand and wring out all the pulp and juice you can, put everything else in and reduce for about twenty minutes then start basting your shrimp four or five times while your coals heat up.
On the Hibachi, done pretty quick cooking by headlamp again
Some Jasmine rice done in the steamer, a little Soy, nice greens salad and presto, a little magic