From Weber’s Real Grilling by Jamie Purviance

1 pound asparagus

2 tablespoons extra-virgin

olive oil

1⁄2 teaspoon kosher salt

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. Remove and discard the tough bottom of each asparagus spear by grasping each end and bending it gently until it snaps at its natural point of tenderness, usually two-thirds of the way down the spear. Using a vegetable peeler, peel off the outer skin from the bottom half of each remaining spear.

3. Spread the asparagus on a large plate. Drizzle the oil and salt over the top. Turn the spears until they are evenly coated.

4. Grill the asparagus with the lid closed as much as possible, until browned in spots but not charred, 6 to 8 minutes, turning occasionally. Serve warm or at room temperature.

Makes 4 servings

Sweet and Spicy Shrimp Kabobs

From Weber’s Real Grilling by Jamie Purviance

Prep Time: 10 minutes

Marinating Time: 20 minutes to 1 hour

Grilling Time: 2 to 4 minutes

1⁄4 cup honey

1 tablespoon minced canned chipotle chile peppers

in adobo

1⁄2 teaspoon kosher salt

1 pound extra-large shrimp (16-20 count),

shelled and deveined

2 tablespoons minced fresh cilantro leaves

1. In a large bowl combine the honey, chile peppers, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour.

2. Prepare the grill for direct cooking over high heat (450° to 550°F).

3. Remove the shrimp from the bowl and discard any remaining marinade. Thread the shrimp onto skewers, three per skewer.

4. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and sprinkle with the cilantro. Serve warm.

Makes 6 servings