Soy-Sake Shrimp With Ginger Aioli

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 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

Directions

1. 1

   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.

2. 2

   Add shrimp and toss to coat.

3. 3

   Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

4. 4

   Blend mayonnaise and ginger in food processor until smooth.

5. 5

   Transfer ginger aioli to small bowl and refrigerate.

6. 6

   Drain marinade from shrimp into small saucepan; bring to boil.

7. 7

   Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

8. 8

   Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.

9. 9

   Add shrimp; sauté until just opaque in center, about 4 minutes.

10. 10

    Mound rice in center of plates.

11. 11

    Arrange shrimp around rice; drizzle with ginger aioli.

12. 12

    Serve, passing reserved boiled marinade.