Leaving shells on tails, peel and devein shrimp. Combine sherry, 1/2 tablespoon cornstarch and 1/2 teaspoon sugar in bowl. Add shrimp; toss to coat well. Cover; refrigerate 30 minutes. Meanwhile, combine Kikkoman Lime Ponzu remaining 1/2 tablespoon cornstarch and 2 1/2 teaspoons sugar. Heat oil in hot wok or large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry 30 seconds. Add shrimp; stir-fry 3 minutes. Pour in Kikkoman Lime Ponzu mixture; cook, stirring until sauce boils and thickens.