2. In a large pot over high heat add the beer, honey, vinegar, chili sauce, garlic powder, and ginger. Bring to a boil. Stirring occasionally, boil until bubbles have mostly subsided and turned glossy and the mixture has thickened, about ten minutes.
3. Thread the shrimp onto metal or pre-soaked wooden skewers, sprinkle with salt, brush with glaze.
4. Cook on the grill until cooked through and glaze has slightly caramelized, about 2 minutes per side. Sprinkle with chopped green onions prior to serving.