The article features a BBQ pepper shrimp recipe adapted by Korsha Wilson from Tim McNulty's restaurant, Lobster Pot. As spring approaches with the return of ospreys, it inspires thoughts of fishing for striped bass. The dish adds complexity with a nutty beurre blanc combined with Worcestershire sauce, rosemary, and thyme. It is suggested to serve it alongside a baguette and a green salad, alongside a whimsical note that the author wishes to discuss fishing but will be dismissed at the table.
This lovely BBQ pepper shrimp, adapted from a recipe by Tim McNulty, includes a luxurious beurre blanc that enhances its classic flavors.
As the ospreys return, it marks the beginning of the fishing season, signaling the arrival of striped bass looking for food in shallow waters.
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