Prawn Tails, Cream of American Pistachios and Grilled Aubergine | American Pistachio Growers

Ingredients

• 2 long aubergines
• 100g mint leaves
• 100g extra virgin olive oil
• 6 g salt
• Pepper
• 200 g peeled and roasted American pistachios
• 4 g salt
• 150g ice
• 1 kg red prawn heads and shells
• 200g San Marzano tomatoes, cut into quarters
• 1 onion, peeled and julienned
• 2 julienned celery stalks
• 1 carrot, peeled and julienned
• Extra virgin olive oil
• 200 g reduced shellfish sauce
• 100g water
• 200g cherry tomato compote (made from 1 kg cherry tomatoes)