Special equipment: Wood chips, for smoking, soaked in water 1 to 2 hours before using
Build a wood fire in a grill, and let it burn until the wood has ashed over and is red-hot.
Once the fire is ready, sprinkle 1/2 cup wood chips onto the coals. Place the yolk in a small metal bowl. Place a perforated pan or bowl or wire mesh (anything that will allow smoke to penetrate while creating separation from the hot grill) over the wood fire. Place the bowl with the yolk on top and cover with a much larger bowl. The smoke will rise through the mesh and get caught by the larger bowl and scent the yolk. Remove this smoke trap from the heat after 1 minute and let sit at room temperature to expose the yolk to the smoke, 20 minutes. Whisk together the smoked yolk and lemon juice, and then slowly add in the grapeseed oil, while whisking, until fully emulsified. Finish the mayonnaise by garnishing with the green peppercorns.
Place the shrimp directly onto the red-hot coals and char on both sides, about 2 minutes per side. Remove and let cool slightly until able to handle, and then peel and devein.
Serve the shrimp with a squeeze of lemon juice, a drizzle of extra-virgin olive oil and the smoked green peppercorn mayonnaise on the side.
It is crucial that cold smoking only be done outdoors, or in a kitchen that is ventilated to the outdoors.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mas (la grillade)