Smoke Drowned Sous-Vide Shrimp Salad

INGREDIENTS:

Hickory wood chips	1
Cleaned shrimp	½ \lb
Mayonnaise	2 to 3 tsp
Lemon	½
Butter	1 stick
Chives (optional)	3 tsp
Paprika	1 tsp
Salt & ground pepper	1 tsp

INSTRUCTIONS:

• 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 aluminum 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 fuma 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!

Device: Smoking Gun