Take an electric blender and gently crack a large egg into it. Now, add in a pinch of dried mustard, and 1 to 2 tablespoons of fresh lemon juice.
Seal the blender by placing its lid at the top and turn it on. While blending the ingredients inside, start pouring in the olive oil through the hole in the lid of your electric blender.
Note: Pour in the olive oil drop by drop and then in a thin stream.
Continue blending until the ingredients merge into one another and form a thick mixture.
Switch off the blender, remove the lid and gently pour the mixture into a medium bowl.
Take an enamel dish or tin and place the potted shrimps in it. Now, add in some hot water into the tin or dish until half way up.
Note: Do not pour in too much water in order to make sure not to float the potted shrimps.
Now, take four medium serving platters and divide the shredded lettuce between them.
Spoon the potted shrimps right in the center of the plates, allowing the buttery sauce to run into the lettuce.
Top the salads with the petals of marigold flowers, if you like.
Serve up your salad with a spoonful of the mayonnaise and somewhole meal breads.