In a large bowl, toss the snap peas with oil to coat, and transfer to a grill basket. Grill over high direct heat, tossing every few minutes, and close the grill lid for a couple of minutes at a time to impart some smoky flavor. The snap peas are done when they are blistered and slightly charred but remain crunchy and fresh.
When cooked, remove from heat, return to bowl, and toss with everything bagel seasoning, fried shallots, soy sauce, and lemon zest.
Sprinkle with Maldon salt and serve warm or at room temperature.