Potatoes peel and cut into thin slices. On a baking sheet spread a square of parchment. Put the potato petals overlap in a circle. Grease with vegetable oil and salt. Cover with another square of parchment. On top put another baking sheet or form to potato gratin remained flat. Put on 10-15 minutes to bake at 180 C.
Shrimps clean from the shell, make an incision on the back and remove the dark streak. Cut the shrimp into cubes.
In a frying pan, dissolve the butter and fry the shrimp for 2-3 minutes. Salt and pepper.
In a bowl, mix soy sauce, balsamic vinegar, mustard and vegetable oil.
Whisk until smooth.
Remove the juice and seeds from the tomato. Cut into cubes tomato, avocado and onion, finely chop parsley. Add salt quite a bit, as served with salty feta and we have in the dressing is soy sauce.
Mix chopped vegetables and warm shrimp.
On a warm gratin spread the salad, sprinkle with feta, breaking it between your fingers. Refueling is served separately to pour directly before it is.