We took the idea of our pressed shrimp terrine and seasoned the shrimp in the style of tasso ham. The shrimp are molded into a block with the help of transglutaminase. Once the block of shrimp is formed we poach it in a vacuum bag in a 55°C water bath for an hour and a half. That may seem like a long time for shrimp, but in order to cook the shrimp through it was necessary and there were no negative effects from the process. After the shrimp was cooked we chilled it down and then loaded it up in the car. A quick drive to elements restaurant and with the help of their slicer we were indulging in sheets of thinly sliced shrimp salumi. The sheets have a beautiful marbled look and a delicate texture: smooth and snappy. We are looking forward to working with this evolved shrimp preparation in our kitchen. Shrimp toast anyone?