Bring a pot of water to a boil and cook snap peas and asparagus very quickly until al dente. Drain under cold water and reserve in a colander.
In a large skillet, heat olive oil with shallots, ginger and garlic. Add shrimp to the pan and let cook for about 2 minutes.
Add the radishes, asparagus and peas and sauté for two minutes. Add the butter then the yuzu juice. Season with sea salt and add the fresh herbs.