Peel carrot, cut thinly, sprinkle with salt, and squeeze the water after it’s softened. Place into a bowl and add olive oil and mix well. Cut tomato into oval cut with 8 mm thickness (approximately).

Cut boiled shrimp into 2. Toast bread with oven toaster.

Spread each 1 tbsp of KEWPIE MAYONNAISE ORIGINAL on the toasted bread. And then arrange the ingredients with sequence: tomato, cut carrot, and boiled shrimp on top of it. Lining with KEWPIE MAYONNAISE ORIGINAL again. Serve.