Instructions: To make the Marinade: In a small bowl combine all marinade ingredients. Place prawns in a resealable plastic bag in a shallow baking dish. Pour marinade over prawns; close bag. Marinate in refrigerator for 30 minutes, turning occasionally to distribute marinade.

Meanwhile, make sauce in last 10 minutes of marinating time: In a saucepan melt 1 tablespoon of the butter. Add wine and shallots; cook rapidly over high heat until liquid has almost evaporated. Add cream, tomato, and paprika; cook over medium heat until mixture is reduced and slightly thickened. Add remaining butter; stir until melted. Remove from heat and cover to keep warm.

Remove prawns from marinade; discard marinade.

Place prawns on cooking grate. Grill 6 to 8 minutes or until prawns turn pink and are opaque in thickest part (cut to test), turning once halfway through grilling time. Serve with warm sauce.

This recipe yields 4 servings.

Comments: Succulent, garlicky prawns swimming in a velvety cream sauce make a dinner so special, you should go ahead and pour the champagne.

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