In a medium bowl combine olive oil, minced garlic, smoked paprika, red pepper flakes, lemon juice, salt and black pepper. Add shrimp and toss to coat. Cover and refrigerate for 15–30 minutes.

Assemble skewers

Thread 3 shrimp onto each soaked wooden skewer, leaving small gaps so heat circulates. Scatter chopped parsley over the skewers or reserve for garnish.

Cook shrimp

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Grill skewers 2–3 minutes per side, until shrimp are opaque and slightly charred at the edges (internal temp ~120–130°F). Transfer to a platter and brush with any remaining marinade. Garnish with extra parsley and serve hot.

Mini Pretzel Bites with Beer Cheese Dip

Bake pretzel bites

Preheat oven to 425°F (220°C). If using dough that requires shaping, portion into 24 bite-sized pieces. Bring a wide pot of water to a simmer and add the baking soda. Drop pretzel bites into simmering water in batches for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet. Brush with melted butter and sprinkle coarse salt. Bake 10–12 minutes until deep golden brown. Cool slightly.

Make beer cheese dip

In a small saucepan over medium-low heat, combine cream cheese and milk. Stir until smooth. Whisk in grated cheddar a handful at a time until melted. Pour in beer slowly while stirring to incorporate. Add Dijon mustard, Worcestershire sauce and cornstarch dissolved in 1 tsp water to slightly thicken. Cook 2–3 minutes until smooth and slightly thickened. Stir in chopped chives. Keep warm; if it thickens too much, whisk in a splash of milk or beer to loosen.

Serve

Transfer beer cheese to a warmed bowl alongside warm pretzel bites for dipping.

Crispy Brussels Sprout Chips

Prepare leaves

Preheat oven to 400°F (200°C). Separate Brussels sprout outer leaves, discard very small or bruised pieces. Pat leaves dry thoroughly — moisture prevents crisping.

Season and bake

Toss leaves with olive oil, sea salt and black pepper to coat evenly. Spread in a single layer on a baking sheet (use two sheets if needed). Roast 8–12 minutes, watching closely, until edges are browned and leaves are crisp but not burnt. Remove from oven and immediately sprinkle with grated Parmesan. Let cool for a few minutes to crisp further, then transfer to a serving bowl.

Simple Pickled Vegetable Jar

Make pickling brine

In a small saucepan combine white vinegar, water, sugar and kosher salt. Bring to a gentle simmer, stirring until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.

Pack jar

In a clean quart jar (or two pint jars) place smashed garlic, black peppercorns and dill sprigs. Pack carrots, cucumbers and radishes into the jar(s) tightly but without crushing.

Pour brine and chill

Carefully pour hot brine over the vegetables to fully submerge them. Let jar cool to room temperature, then seal and refrigerate at least 2 hours for quick pickles, preferably overnight for best flavor. Keep refrigerated; pickles will keep 2–3 weeks.