To make the ajoblanco, blend the peeled pistachios, mineral water, vinegar and garlic in a food processor or blender for two minutes at maximum speed. Reduce to medium speed and trickle in the olive oil. Set aside in bowl.
Clean and peel the shrimp. Feed each onto a skewer and set aside.
Heat a large frying pan on high heat with enough olive oil to cover shrimp.
In a bowl, mix the wheat flour and sparkling water until a very light dough mixture is formed.
Dunk the shrimp in the mixture until completely covered, and fry for four-five minutes. Set aside.
Serve the shrimp with ajoblanco and a glass of Gran Campo Viejo Cava Brut Reserva.