Layer the items in a 1.2 quart container in the following order; lettuce, cucumbers, sliced radishes, avocados, green olives, cherry tomatoes, boiled egg placed in the middle and surround with shrimp (tail removed).
Put the salad dressing on when you are ready to eat.
Serve with vegetable juice.
Note: The egg tastes better if it is left whole until you eat.
There are 480 calories in 1 serving of Shrimp and Vegetables Salad.