Onto each skewer, thread on a piece of asparagus, a shrimp and then finish with another piece of asparagus. Set aside.
Zest one lemon to yield about 2 teaspoons zest. Save zested lemon for another day.
In a small saucepan, combine the olive oil and garlic over medium-high heat. Cook for one minute. Add wine; bring to a simmer. Remove from heat and stir in the chives, lemon zest, salt and pepper. Set aside.
Heat a grill pan over medium-high heat. Coat the pan with a bit of olive oil then lay on the skewers. Grill for about 3 minutes then flip the skewers. Brush with roughly half of the olive oil mixture and cook, about 3 minutes, more or until the shrimp are cooked through and there are nice grill marks.
Meanwhile, cut the remaining lemon into slices and lay them out in a single layer on a serving dish.
When the skewers are cooked, lay them on top of the lemon slices. Drizzle the dish with the remaining olive oil mixture, garnish with additional chives and a light sprinkling of salt. Serve.