Pistachio Smoked Shrimp

Pistachio smoke rocks. Our first use of the process was with shrimp. The shrimp picked up both the aroma of smoke and that of roasted, toasty smoky pistachios. The quality of the smoke and its intricacies surpassed my initial hopes. We found that smoking the shrimp and then letting them rest allowed the volatile  aromas and flavors to increase and balance with the crustaceans sweetness. We complimented the tender shrimp with our newest use of  fruit glue, pineapple-pepper, and a fresh zesting of pistachios.