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1
Boil the shrimp for 5 minutes, drain and immerse in cold water.
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2
Remove their shells, devein and slice them in half lengthwise.
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3
Put the salt, celery seed, pink peppercorns and 4 tablespoons of the lime juice in a bowl and add the Kirby cucumbers.
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4
Mix well and allow them to macerate for 2 hours.
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5
Strain.
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6
Juice the large cucumbers in a juice extractor, and scald 1/2 cup of the juice over high heat.
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7
Meanwhile, add the remaining 2 1/2 tablespoons lime juice and the chives to the cucumber juice that wasn't heated.
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8
Stir.
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9
Sprinkle the gelatin on top and allow to moisten.
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10
Add the heated juice and stir until dissolved, about 2 minutes.
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11
Spray the bottom and sides of a 9-by-3-by-3-inch terrine with nonstick vegetable coating.
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12
Make a line down the center of the terrine with the shrimp.
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13
Spread about a fifth of the sliced Kirbys on top of the shrimp.
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14
Cover this layer with some of the gelatin.
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15
Refrigerate until set, about 30 minutes.
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16
Spread another fifth of the cucumbers on top, cover with some more gelatin and refrigerate until set.
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17
Repeat with the remaining 3 layers.
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18
When set, unmold onto a serving plate and slice.
