o the Washington PostThis meal of crisp vegetables and plump shrimp is light, fresh, flavorful and fast. It is just the thing to whip up when you need to reset from a weekend of typical summer party fare, heavy on the grilled meats and mayonnaise-y salads.This dish celebrates the season healthfully by letting colorful summer vegetables — zucchini, red peppers and sugar snap peas — simply shine. And it couldn’t be more of a breeze to make. The vegetables are tossed into a steamer basket in which a bounty of shrimp have been given a few minutes’ head start, then everything steams together for another 4 or 5 minutes until the produce is crisp-tender and the shellfish is pink.The mixture is served, over rice if you prefer, with a zingy drizzle made of soy sauce, grated ginger, scallion and sesame oil. The drizzle is more like a condiment than a sauce in that a little goes a long way to punch up the delicate flavor of the ingredients without overwhelming them.With grilling season at full throttle, it is a nice change of pace to step away from the fire and allow steam to do the cooking just as quickly and effortlessly.