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1/4 cup olive oil
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2 tablespoons lower-sodium soy sauce
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1 tablespoon rice vinegar
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1 teaspoon chopped garlic
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1 teaspoon chopped peeled fresh ginger
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1 jalapeno pepper, chopped
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1 1/2 pounds large shrimp, peeled and deveined
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1 cup sugar snap peas, trimmed and halved diagonally
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1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
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Cooking spray
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2 teaspoons canola oil
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1/4 teaspoon kosher salt
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Fresh basil leaves
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