Use tinned shrimps without additional preparation. If using frozen shrimps, thaw them in the air, wash and boil in salted water for 3-4 minutes. Shuck and devein the boiled shrimps. Reserve several shrimps for topping, cut the rest.

Shred washed cucumbers and carrot.

Sprinkle apples with lemon juice to prevent discoloring.

In tall glass put in layers cucumbers, carrots, apples and shrimps. Add a teaspoon mayonnaise between layers without mixing. Cover the salad with mayonnaise on the top and top with a whole shrimp, green leaf and lemon or orange circle.