Grilled Honey Helles Shrimp Skewers with Char-Roasted Spring Vegetables
Serves: 4
Shrimp
2 Tbs honey
8 oz (237 ml) helles (drink the rest!)
1 tsp smoked paprika
Salt and pepper as needed
1 lb (454 g) 21–25 ct shrimp, peeled and deveined
1 tsp olive oil
Four 8" (20 cm) bamboo skewers, soaked in water overnight
Vegetables
1 lb (454 g) asparagus, woody stems removed
1 lb (454 g) spring onions, or green onions, roots removed
2 Tbs olive oil
Salt and pepper as needed
-4 oz (113 g) baby spinach
-4–6 leaves fresh basil
-2 sprigs fresh dill
-2 Tbs chopped chives
In a small bowl, mix the honey, beer, paprika, and a pinch of salt and pepper. Set aside.