1. Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Halve each zucchini lengthwise. Place each half, cut side down, on a cutting board and cut into long strips. Set aside.

2. Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes. Add zucchini and steam for 1 to 3 minutes more or just until vegetables are crisp-tender (do not overcook). Drain well; cover and keep warm.

3. Meanwhile, coat an uheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add chile pepper, ginger and garlic to pan; cook for 30 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque.

4. Stir cilantro, sesame seeds, sesame oil, salt and pepper into shrimp mixture. Add steamed asparagus and zucchini; toss gently to coat.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.