Wash the lettuce and tomato and drain the mushrooms. Shell the shrimps, wash them and blanch them in salted water for 2-3 minutes. Drain the shrimps and allow to cool. Then put them in a bowl with the lemon juice and marinade them for about 15 minutes. In the meantime cut the tomato into wedges
and the mushrooms into small pieces. Add the vegetables to the bowl with the shrimps, sprinkle with parsley, a pinch of salt and one of pepper. Stir and the dish is ready!