Combine brine ingredients, stirring until salt and sugar is dissolved. Add shrimp and set aside for 20 minutes. Drain and pat dry.

Heat oil in a straight-sided 12-inch sauté pan over medium-high heat. Add garlic, ginger, and salt and pepper and cook, stirring, for 1 minute. Add the sugar and continue to cook, stirring, until garlic is pale gold.

Immediately add the shrimp and cook, stirring, until shrimp are turning pink and are barely firm. Transfer to a serving platter, taste, and adjust seasoning.