Ginger-Soy Shrimp and Snap Peas

For some reason I can't find the recipe online, but I am sure Williams-Sonoma, where we bought our grill pan, won't mind me posting it here:)

Ingredients:
2 Tsp. finely minced fresh ginger (you can buy that in a jar at Whole Foods)
1/4 cup soy sauce
1 Tsp. finely minced garlic
1/4 cup firmly packed light brown sugar
1/4 tsp. red pepper flakes (if kids eat this, you may want to hold off on that)
8 oz. snap peas, trimmed
1 lb. large shrimp, peeled and deveined (I bought frozen, uncooked and cleaned ones)
2 Tbs. thinly sliced green onions, green portions only
Steamed rice for serving

Here are the snap peas:

The shrimp, thawed:
Chopped green onions:
I didn't take pictures of making the sauce so here it goes:

In a small bowl, stir together the ginger, soy sauce, garlic, brown sugar and red pepper flakes and set aside:

Preheat a grill over high heat. Spray grill pan with cooking spray and place it in the grill for about 5 minutes to heat up.

Place the snap peas in the grill pan, cover the grill and cook, tossing the snap peas occasionally. Cook until they are just about tender, 6 minutes or so:
Meanwhile in a bowl, stir together the shrimp and half of the soy sauce mixture. When the snap peas are tender, add the shrimp and cover the grill. Cook, stirring occasionally, until the shrimp are done:
Transfer the shrimp and snap peas to a large bowl, add the remaining soy sauce mixture and the green onions and stir to combine:
Serve immediately with steamed rice: