Preheat your oven to 425°F (220°C).
Roll out the puff pastry into a 6 x 5-inch rectangle.
Place it on a cookie sheet that has been lightly dampened with water and prick it thoroughly with a fork all over, leaving a 1-inch border along the long edges.
Bake for 15 minutes, pricking the center of the dough occasionally to prevent it from puffing up.
Reduce the oven temperature to 400°F (200°C) and continue baking for an additional 5 minutes, or until the pastry turns golden brown.
Allow it to cool.
Carefully split the pastry rounds horizontally in half, and gently hollow out the center to make room for the salad filling.
Fill each pastry shell with the prepared salad and arrange the reserved shrimp in rows on top of the salad.
Decorate the sides with pickle slices, gently pressing them into the salad to ensure they adhere.
Replace the top pastry round.
If you choose not to use the glaze, you can serve it as is.
If you'd like to use the glaze: In a small saucepan, soften the gelatin in 1/4 cup of the broth.
Then, add the remaining 3/4 cup of broth.
Over low heat, cook while stirring until the gelatin completely dissolves.
Let the mixture cool, and then refrigerate it until it thickens slightly.
Spoon the glaze over the top of the pastry, and refrigerate until it sets, but not until it's extremely cold.