Drain two 4 1/2 ounce cans shrimp; sprinkle shrimp with 2 tablespoons lemon juice.
Add 1 cup sliced celery and 2 tablespoons snipped parsley.
Stir 1/2 teaspoon curry powder into 1/2 cup low-calorie mayonnaise-type dressing; add to shrimp mixture.
Just before serving toss shrimp mixture with 4 cups torn lettuce; fold in 3 hard-cooked eggs, chilled and sliced.
Season with salt and pepper.