|Snap peas and shrimp. The unknown and the more unknown.|
|The light is a natural effect. No joke.|
|Shrimp has to stay cold!|
|Evil knife stalking innocent ingredients|
|Good on everything?|
|Simple. Appetizing. Intimidating.|
|Grill & Grill Pan. Pre-cooking (and discoloration)|
|Snap peas and slightly-discolored grill pan|
|Shrimp always look like they are posing for the camera|
|Incredible color combination. See why we were seduced?|
|What color was missing? Blue!
Evil knife lurking in background.
|Sizzling is the key here. Sizzling.|
|And the blue is gone…|
In a small bowl, stir together the ginger, soy sauce, garlic, brown sugar, and red pepper flakes. Set aside.
Preheat grill over high heat. Spray mesh grill pan and place on the grill for 5 minutes before cooking.
Place snap peas in grill pan. Cover and cook tossing occasionally for 6 minutes.
In a bowl, stir together shrimp and half of the ginger-soy sauce. Stir shrimp into the grill pan with the snap peas (once they are tender). Cook stirring occasionally for about 6 minutes.
Transfer to a large bowl, add the remaining ginger-soy sauce. Stir and serve over steamed rice.