Bring soy sauce, brown sugar, and 1/2 cup water to a boil in a small saucepan; set aside.

Put the jalapeño pepper, ginger, and 1 clove garlic in a blender and add the soy sauce mixture; purée and transfer to a bowl.

Stir in the peanut butter and add the grapefruit and lime juices. Sauté the shallot, the remaining 1 tablespoon garlic, and the chives in the oil in a saute pan over medium heat; add the shrimp, then the wine. When the shrimp turn pink, after about 3 minutes, add the butter.

When the butter is incorporated, add the peanut butter sauce and toss together. Serve over rice, sprinkled with green onions.