Beat eggs with salt in a small bowl.
In a large skillet or wok, saute shrimp and scallions in 2 tablespoons oil until shrimp are pink and slightly curled; with a slotted spoon, remove shrimp and scallions and set aside.
Heat remaining oil very hot.
Add eggs and swirl evenly to coat bottom and sides of pan.
Add the shrimp and scallions, continue cooking a few moments longer.
Loosen edges of egg foo yung, turn, and brown slightly on other side.