Thinly slice the button mushrooms, then cut the slices into matchsticks.

In a bowl, combine mayonnaise and freshly squeezed lemon juice to create the dressing.

In a separate bowl, fold half of the mayonnaise mixture into the mushrooms and cooked, peeled shrimp.

Add the finely chopped dill pickle to the shrimp mixture and season with salt and pepper to taste.

Bring a large saucepan of salted water to a boil.

Add the fava beans and cook for 3 minutes.

Drain the fava beans and cool them under running water.

Pinch each bean between your thumb and forefinger to release them from their tough skins.

In the same boiling water, boil the small, scrubbed new potatoes for 20 minutes.

Add the trimmed baby carrots, baby corn, and trimmed baby turnips to the boiling water and cook for 6 minutes.

Drain all boiled vegetables and cool them under running water.

Toss the cooked vegetables with olive oil.

Divide the oiled vegetables among 4 shallow bowls.

Spoon the dressed shrimp mixture onto the vegetables in each bowl.

Place a hard-cooked egg in the center of each bowl.

If using anchovies, cut them into fine strips.

Arrange 2 strips of anchovy in an 'X' shape on top of each egg.

Sprinkle the top of each egg with paprika.