For Fork Bites with Shrimp and Avocado, first make mayonnaise according to the basic recipe. Set aside about 10 tablespoons of mayonnaise for decoration.
Strain shrimp through a sieve, reserving some of the liquid.
Stir avocado cubes and some of the shrimp liquid into the mayonnaise to taste. Season vigorously with salt, pepper and chili flakes.
Peel and pit the avocado, cut into thin wedges and immediately coat with lemon juice.
Now layer mayonnaise, avocado and shrimp in glasses or small bowls: Pour a layer of mayonnaise first, top with avocado wedges in a circle, and cover with a layer of shrimp.
Put aside mayonnaise (approx. 10 tbsp.) into a pastry bag and cover the shrimps all around with small “gupferln”. Place a pea on each doughnut and sprinkle with chili flakes.
Soak gelatin sheets according to package directions and dissolve in soup.
Then, using a tablespoon, carefully pour the gelatin-soup mixture over the prepared glasses or small bowls until they are completely covered with liquid.
Chill forkfuls with shrimp and avocado in refrigerator until gelatin is set.
If the mayonnaise layer is too "cool" for you in a fork bite with shrimp and avocado, you can spread it with cream or crème fraîche, for example.