Hickory Wood Chips
Cleaned Shrimp – 500g
Mayonnaise – 2 to 3 tsp
Lemmon – half
Butter 1 stick
Chives (optional) 3 tsp
Salt and Ground pepper 1tsp
Place the shrimp with half of the chopped butter stick along with sliced ½ of the lemon inside a sealing bag;
After sealing, place the bag into the sous vide container filled with water and cook for 1 hour at 135 degrees;
Once time is up, remove the sealed bag from sous vide container and wait 2 to 5 minutes for shrimp to cool;
Spill the content onto a baking tray covered with aluminium foil and mix 2 to 3 tsp of mayonnaise, 3 tsp of chives, 1 tsp of ground pepper & 1 tsp paprika;
After ingredients are infused, chop shrimp onto appropriate size and place into a container (with lid).
Prepare Smoking Gun for smoking. Place hickory wood chips into the gun’s smoking chamber.
Attach the end of the hose inside the sealed container; turn on the gun and light the chips on fire.
Once the smoke covers the salad entirety, remove the hose and turn off gun after securing the container lid.
Let smoke sit for 1 to 2 minutes inside the container, then open the lid letting the smoke escape. You are ready to serve!