Quote Originally Posted by Tubby & Peanut's Mom
Oggy, I'm not much into lamb chops, but if you could throw some shrimp on that barbie......
No worries, How about this,

BBQ PRAWNS WITH ASPARAGUS AND PEPPERCORN SAUCE
The delicate flavour of asparagus and the bite of peppercorns make this a great sauce to have with BBQ prawns. If possible, use pink peppercorns - their colour blends well with the sauce so that the bite of the peppercorns comes as a surprise.
Ingredients
· 1kg green prawns, peeled and deveined
· 1 tin asparagus spears, drained
· Peppercorn Sauce
· 1 tablespoon Bertolli olive oil
· 2 shallots, finely chopped
· 1 teaspoon tomato paste
· generous squeeze lemon juice
· 1 tablespoon pink peppercorns
· 1/2 cup cream
Preparation
• To make the sauce, heat the oil in a heavy-based saucepan and add the shallots. Cook for a couple of minutes before adding the tomato paste, lemon juice and peppercorns. Stir well over a low heat until the mixture is well combined and slightly warm.
• Add the cream and heat gently, stirring continuously for a couple of minutes. Keep the temperature of the sauce low when adding the cream to avoid the sauce splitting. Keep the sauce warm while BBQ-ing the prawns.
• BBQ the prawns until they are just pink. Place a few asparagus spears on individual serving plates and top with a generous amount of prawns.
• Drizzle the prawns and asparagus with the pink peppercorn sauce and serve.