Soy-Sake Shrimp With Ginger Aioli - cooking recipe

Ingredients

MARINADE FOR SHRIMP
1/2 cup soy sauce
2 green onions, chopped
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or 2 tablespoons dry sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
crushed red pepper flakes
SHRIMP
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
AIOLI
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
RICE
cooked white rice, with
fresh parsley leaves

Preparation

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, curshed red pepper flakes, 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.
Blend mayonnaise and ginger in food processor until smooth.
Transfer ginger aioli to small bowl and refrigerate.
Drain marinade from shrimp into small saucepan; bring to boil.
Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
Add shrimp; saute 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.