1. Combine 1 small finely diced jalapeno, 3 grated garlic cloves, 1-inch grated ginger, 1 tablespoon honey, 1 1/2 teaspoons fish sauce, 1 1/2 teaspoons soy sauce and 1/4 teaspoon sesame oil. 
2. Add 1/4 lb peeled shrimp and toss to combine. Let sit for at least 10 minutes and up to 2 hours (if marinating for more than 10 minutes, place in fridge).
3. Add 1 teaspoon oil to a small frying pan over medium-high heat. Add 1/2 zucchini and cook for 2 minutes, flipping once halfway through. Remove from pan. 
4. Add remaining 1 teaspoon oil and let it get hot. Remove shrimp from marinade, wiping off any excess bits, and add to pan in a single layer (if your pan is too small, you can do this in batches). 
5. Sear shrimp for 2-3 minutes, until just cooked through. The final time will depend on the size of the shrimp you use, so just look for browned exterior and a barely pink center. 
6. Turn off heat and add zucchini back to pan. Immediately add 1/2 cup basil leaves and toss to combine until the basil is wilted. Serve immediately.

Recipe adapted from Bon Appetit.