Preheat the barbecue on medium heat.
In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled.
Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly.
Coat the shrimp in the chilli powder and cook for 5 minutes on the barbecue or until the shrimp change colour.
Cut the cooked asparagus in shorter pieces and bell pepper into strips. Place in a bowl. Add the shrimp, stir and combine with the tarragon cream.
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
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