Dissolve gelatin powder in ice water and let sit for 10 minutes. Rip the lettuce leaves into bite-sized pieces. Slice the bell peppers into thin strips. Cut the broccoli florets into bite-sized pieces (if necessary). Fill a small saucepan halfway with water and add a pinch of salt, then bring to a boil. Add broccoli florets and boil for 2 mintues. Drain water and let the broccoli cool. Cut the cucumber in half lengthwise, then slice into thin half-circle pieces. Dice the tomato into roughtly 1-inch pieces.
Mix Yuzuya honten shibori yuzu, olive oil, sugar, salt, and pepper in a small bowl. Slowly heat the gelatin mixture either in a double boiler or for 10-20 seconds in a microwave (600W). Add heated gelatin into the mixture, stir until combined, and cool in the refrigerator until solid.
Put the vegetables in a serving bowl and garnish with boiled shrimp. Roughly break apart the cooled gelée dressing with a fork or spoon, then pour over the salad.
.jpg)
.jpg)
