Beer Butter Shrimp and Sugar Roasted Vegetables

I made the best sautéed shrimp today. I've had them in the freezer since August, and haven't managed to use them since. But tonight we were set to order tacos from the new (and only) restaurant in our neighborhood, Loading Dock. But their hours are spotty, and tonight was not a night they operate, which ruined our plans. So the husband ate the stand-by Trader Joe's BBQ fake chicken on buns, and I thawed out the emergency shrimp and roasted some vegetables.

Yesterday, we spent the day snow-tubing up in Connecticut and beer-tasting at Captain Lawrence Brewery in Pleasantville. So tonight we popped open our 64oz jug of their Liquid Gold, which I used in place of white wine while sautéing shrimp. It was the most AMAZING shrimp I've cooked in a long time!

Beer Butter Shrimp
(1-2 servings)
½ lb Medium Shrimp, peeled & de-veined
¼ C beer (Captain Lawrence Liquid Gold)
1 Tbsp unsalted butter
Adobo
Seasoning Salt (Vermont All Purpose Country Seasoning)
Kosher Salt
Pepper
Olive Oil

Heat olive oil in a skillet over medium heat. Add shrimp,sprinkle with seasoning, and then beer. Cook until beer is almost evaporated, and add butter. Stir to coat until liquids are evaporated and shrimp is opaque. Total cooking time is about 3-5 minutes.

Sugar Roasted Asparagus, Pearl Onions & Grape Tomatoes
1lb Asparagus, trimmed
7-10 Pearl Onions, peeled
15-20 Grape Tomatoes
Kosher Salt, Pepper, Sugar, Olive Oil

Preheat oven to 425F. On a baking sheet lay out the asparagus and onions. Drizzle with olive oil, sprinkle with salt, pepper and sugar and toss to coat. Roast about 10 minutes, tossing half-way through, and then add tomatoes and dress them with the same seasonings. Return to oven and bake another 5 minutes until tomatoes start to pop.