Soy-Sake Shrimp With Ginger Aioli

This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor. "I'm a chef at a place called Slightly North of Broad in Charleston, I don't let my cooking at home get too complicated," says Chef Joe Dion of North Charleston, South Carolina. "Whenever I have the chance I enjoy getting together with friends and cooking for them" This dish is awesome! With the right blending of Asian seasonings, it was a delight to eat. Bon Apetit, April 2005 -- Joe Dion, North Charleston, SC. Marinating time 30 minutes up to an hour.

• Ready In: 25 mins
• Serves: 4-6

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

Directions

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; sauté 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.