Ingredients

• 1/2 cup soy sauce
• 2 green onions, chopped
• 6 tablespoons olive oil, divided
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons sake or dry Sherry
• 1 tablespoon golden brown sugar
• 3 garlic cloves, chopped
• 24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
• 1 cup mayonnaise
• 1 tablespoon chopped peeled fresh ginger
• Cooked white rice

Instructions

1. Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
2. Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
3. Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.