Before starting, wash and dry all produce. Soak skewers in water for 5 min. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Heat Guide for Step 3: 1 tsp mild, 2 tsp medium, 1 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain, then spread potatoes out on a plate. Place in the fridge to cool.

Meanwhile, thinly slice chives. Trim and discard bottom 1-inch from asparagus. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels. Season with half the celery salt and pepper. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Thread shrimp onto wooden skewers, then season with salt and pepper. Brush salmon and shrimp with 2 tsp oil (dbl for 4 ppl).

Add ketchup, horseradish, 1 tbsp water (dbl for 4 ppl) and 1 tbsp hot sauce to a small bowl, then whisk to combine. (NOTE: Reference heat guide.) Season with salt, to taste.

Arrange salmon on one side of the grill, skin-side down. Brush salmon with 2 tbsp Caesar sauce (dbl for 4 ppl). Grill until salmon is cooked through, 6-7 min.** Arrange asparagus on the other side of the grill. Grill, flipping once, until tender-crisp, 5-7 min. Arrange shrimp on the same side of the grill as salmon. Close lid and grill, flipping shrimp once, until cooked through, 4-6 min.** Transfer salmon, shrimp and asparagus to the baking sheet, then cover to keep warm.

Combine mayo, mustard and 1/4 tsp celery salt (dbl for 4 ppl) in a large bowl. Add potatoes and chives, then toss to combine. Season with pepper, to taste.

Divide potato salad, asparagus, salmon and shrimp skewers between plates. Serve remaining Caesar sauce on the side for dipping shrimp.