– Make the baskets in advance, foil and put in the refrigerator till serving

– Rinse the potatoes, coat with cold water and boil until ready. Cool. Peel

– Rinse the shrimps and dip into boiling and slightly salted water not unfreezing them. Boil for 15 minutes until ready (the shrimps should rise to the surface and be bright orange). Parsley root and carrot can be added when boiling to improve the taste of the shrimps.

– If using the boiled and frozen shrimps, boil them in slightly salted boiling water for 3 minutes

– Remove the shells, slice the flesh

– Slice the boiled potatoes and cucumbers, combine with the green peas, shrimps and part of mayonnaise. Season with the salt

– Fill the baskets with the salad, dress with the rest of mayonnaise and decorate with the parsley