The barbecue shrimp arrive swimming in Cajun-spiced butter, with slivered shallots for gentle sweetness and sliced radishes for necessary sharpness. It calls to mind a seafood boil, without as much work.
We named it Point Seven because 70% of the Earth is actually covered by water. I wanted this approach to seafood that was global, but I wanted to use local, sustainable ingredients wherever humanly possible, said Becker.