Layered salad-cake with shrimp, avocado and vegetables

500 g shrimp

2 eggs boiled

1 avocado

1 boiled potatoes

1 boiled carrots

1/2 Cup water

2 tsp. gelatin

sour cream

mayonnaise
some mayonnaise to choose? we'll show

lemon

greens

To omit the shrimp in boiling water, 3 min boil (adding seasoning for seafood, Bay leaf, salt, peppercorn), allow to cool, peel.

Cold water pour gelatin, leave to swell, and then in a water bath to dissolve, mix well and allow to cool.

Mix the mayonnaise with sour cream (taken in equal proportions), add gelatin and stir.

Take shape for salad, line it with cling film, leaving outside its ends.

Put on the bottom of the shrimp, coat of mayonnaise gelatin mixture, then grated grated boiled eggs, salt, oil, diced avocado (sprinkle with lemon juice), grease, diced carrots, oil, salt, grated potatoes, salt, oil.

Remove the salad in the cold for half an hour, so he soaked and froze.

Next puff salad cake with shrimp, avocado and vegetables to turn on a flat dish, remove the foil, place the lemon, shrimp and greens.