1. Place the asparagus in a single layer on a grill pan or griddle and grill

   until bright green and slighted browned.

2. Remove from heat and chop finely.

3. In a large bowl, stir together the chopped asparagus with the yogurt,

   milk, salt and pepper to taste, and lemon zest.

4. Puree with stick blender (or put it all in a blender or a food processor and blend until smooth.

5. Refrigerate until serving time.

6. Taste and adjust seasonings if needed

For the Local Grilled Shrimp

1. Meanwhile, peel ( leaving the tails on) and then butterfly the fresh shrimp by making a cut down the back of each shrimp.

2. Marinate the shrimp in a mix of !/2 cup lime

   or lemon juice, 2 Tbsp. hot pepper jelly, 3 Tbsp. soy sauce, 2 Tbsp. dark

   sesame oil and ½ cup water.

3. Allow the shrimp to marinate for at least 30 minutes. Skewer and pan

   grill.

4. Serve the soup, hot or cold, topped with a sprinkling of chives and a

   skewer of three shrimp.