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