Combine the garlic, ginger, butter, sea salt and sugar in a large skillet and mix well. Cook over medium heat for 4 minutes or until the garlic is tender. Add the Champagne. Bring to a simmer. Simmer for 10 minutes or until the mixture is reduced to 1 cup. Add the shrimp in a single layer. Cook for 4 minutes or until the shrimp turn pink, stirring occasionally. Spoon shrimp and sauce over the jasmine rice in shallow bowls. Sprinkle with basil and green onion curls.
Note: For green onion curls, cut the green onions into 2-inch-long pieces. Slice each piece into thin slivers. Place in a bowl of ice water for 15 minutes. The green onion slivers will curl by themselves.