Cook's Note: It is crucial that cold smoking only be done outdoors, or in a kitchen that is ventilated to the outdoors.
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.
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
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.