Soy-Sake Shrimp With Ginger Aioli

• 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

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. Add shrimp and toss to coat.
3. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
4. Blend mayonnaise and ginger in food processor until smooth.
5. Transfer ginger aioli to small bowl and refrigerate.
6. Drain marinade from shrimp into small saucepan; bring to boil.
7. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
8. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
9. Add shrimp; saute until just opaque in center, about 4 minutes.
10. Mound rice in center of plates.
11. Arrange shrimp around rice; drizzle with ginger aioli.
12. Serve, passing reserved boiled marinade.

shrimp, soy sauce, green onions, olive oil, rice vinegar, sake, golden brown sugar, garlic, red pepper, shrimp, shrimp, aioli, mayonnaise, fresh ginger, rice, white rice, parsley

Taken from www.food.com/recipe/soy-sake-shrimp-with-ginger-aioli-245542 (may not work)