Ingredients
- 10 preserves (plum)
- 6 1/2 ring mold (cut)
- 1 lemon juice from (whole)
- 1 combine gelatin
- 1 cook shrimp in boiling water until done
- 1 sprig italian parsley (garnish)
- 1 head green leaf lettuce
- 1 gelatin (envelope unflavored)
- 1/2 shrimp (into pieces)
- 950 ml cream cheese
- 500 gr shrimp (fresh)
- 80 ml lemon juice (fresh)
- 45 ml pickapeppa sauce
- 30 ml water
- 9 gr sugar
- 6 gr lemon rind (grated)
- 3 gr italian parsley (chopped)
- 1 gr salt
- 1 gr pepper
- 1 slice lemon thinly (whole sliced)
To serve: Layer lettuce on a serving plate and unmold salad on top. Combine plum preserves and pickapeppa sauce. Drizzle over mold. Garnish lettuce with lemon slices and parsley sprigs, and fill center of mold with whole shrimp.
