BBQ Pepper Shrimp
This dish, inspired by the BBQ pepper shrimp at the Lobster Pot — the busy seafood restaurant in Provincetown, Mass., that the McNulty family began operating in 1979) — is a rich, satisfying shrimp dinner that comes together quickly. The chef and owner Tim McNulty came up with the idea for the dish after trying New Orleans-style BBQ shrimp. He blends those spicy flavors with the richness of beurre blanc, a classic French butter sauce. “It’s a big seller for us,” Mr. McNulty says of the dish, which has been on the menu for more than 10 years. The sauce is an ideal topping for pasta or crusty bread and is a perfect match for any seafood: “It's a great base recipe and you can add scallops or lobster to it instead of the shrimp.” The sauce also makes a luscious topping for steak, similar to an au poivre. Korsha Wilson
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