In a small bowl, mix ginger, garlic, soy sauce, and two tablespoons of water. Set aside. In a medium-sized bowl, toss shrimp with salt and pepper. Set aside. Place a large skillet or wok on medium-high heat and coat with one tablespoon of olive oil. Add the frozen vegetables and stir to coat them with the oil. Continue to stir periodically for five minutes. Add two tablespoons of water. Cover and cook for three minutes or until the vegetables are fully cooked. Then, transfer vegetables to a heat-resistant bowl and return the empty skillet or wok to the stovetop. Add the remaining tablespoon of olive oil to the skillet and add the shrimp. Cook for three minutes, turning periodically. Add the sauce from step one and toss to coat. Add the vegetables back to the skillet and gently stir for a few minutes. Serve hot.