Preheat grill to medium-high heat.

Prepare grill wok by spraying with olive oil cooking spray.

Place wok on the grill.

Add chopped asparagus and red bell pepper to the wok.

Drizzle with olive oil, season with salt and pepper, and stir.

Cook until vegetables glisten, about 10 minutes.

Add spinach and toss until it begins to wilt, about 5 more minutes.

Remove salad from the grill and transfer to a microwave/oven-safe bowl.

Squeeze lemon juice over the spinach salad and add feta cheese.

Toss the salad to combine.

Marinate shrimp in beer, olive oil, Louisiana style hot sauce, rosemary, minced garlic, lemon juice, and Worcestershire sauce for at least 2 hours in the refrigerator.

Skewer the shrimp onto metal skewers.

Grill shrimp until pink, a few minutes on each side, basting with marinade.

Remove shrimp from the grill and place on a serving platter.

Season shrimp with salt and pepper to taste.

Serve the spicy Creole shrimp with the grilled spinach salad.