Peel the shrimp, leaving the tail segments intact.
In a small bowl, mix together the soy sauce, chili sauce, sesame oil, rice wine, and sugar and set aside.
In a wok or large pan, heat the olive oil over medium-high heat. Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp and cook until both sides are pink, about 2 minutes on each side. Add the sauce mixture and stir so the shrimp is fully coated. Season with black pepper.
Remove from the heat and garnish with chopped scallions.