Spanish Style Pan Roast

So, it was blazing hot outside when I made this ... but this spicy dinner hit the spot. Originally seen in Cooking Light magazine, I substituted a few ingredients to take advantage of Michigan's delicious, early summer veggie, asparagus.

Here's the recipe.
Ingredients:
1 lbs. red skin potatoes, quartered or large dice (depending on size of potatoes)
4 cloves garlic, minced
4 tbsp olive oil
2 tbsp butter*
Salt and pepper to taste
3/4 lbs large, raw, unpeeled shrimp
1/4 lbs Spanish chorizo sausage (1 sausage - like the size of a bratwurst), thinly sliced
1 lbs fresh green beans or asparagus*
1/2 cup pilsner beer* (I used Fat Tire beer, 'cause I love it)
1 large red bell pepper, cut into thin strips
1/2 tsp cumin*
1/2 tsp chili powder*
1/2 tsp smoked paprika* (I used regular paprika)

Instructions:
Preheat oven to 400º
In a roasting pan, combine potatoes, olive oil, garlic (season with salt and pepper to your liking). Bake for 20 min or until potatoes start getting brown and soft. While potatoes are cooking, peel and devein shrimp (leave on tails if you'd like). After the 20 minutes, pull the pan from the oven and add the thinly-sliced chorizo. Bake an additional 10 minutes. Then, add beer, asparagus/beans, shrimp, peppers and additional seasonings. Bake for a final 10-15 minutes or until all contents are properly cooked (I like when the veggies have some crunch still). Mix in 2 tbsp butter just before serving.

* additions or substitutions to the original recipe

Yum!