Moat barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste, for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce. <br /> <br />Quick and simple pan-seared shrimp perk up with any kind of barbecue sauce. And you don’t need much—just enough to get a good coating on the shrimp, then add a silky finish with a little butter. Serve as a main dish or appetizer plate. <br />

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