Trim 1 cm off the bottom of the asparagus, peel the lower third, and cut diagonally into 4 pieces. Remove the stems from the cherry tomatoes.

Remove the shells from the shrimp, leaving the tails intact. Clean the tails by scraping with the back of a knife, and remove the vein by making a cut along the back. Make a few cuts on the belly side to prevent curling. Rinse and pat dry.

In a bowl, mix all the BBQ sauce ingredients (ketchup, Worcestershire sauce, soy sauce, sugar, and grated garlic).

Heat butter in a frying pan over medium heat. Add asparagus and sauté until coated with butter. Push the asparagus to the side and add the shrimp, cooking for about 1 minute.