Spicy-Sweet Tangerine Shrimp with Baby Bok Choy
['6 baby bok choy, halved lengthwise', '2 tablespoons Asian sesame oil, divided', '1 1/2 pounds uncooked large shrimp, peeled, deveined', '1/3 cup frozen orange-tangerine concentrate, thawed', '1/3 cup Asian sweet chili sauce', '12 strips tangerine peel', '1 1/2 teaspoons distilled white vinegar', '1 teaspoon oyster sauce', '2 green onions, chopped', '1 1/2 tablespoons minced peeled fresh ginger']
Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.
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