2 lg. unpeeled cucumbers
1 lb. cooked shrimp, shelled, deveined and cut up
3 hard cooked eggs, sliced
2 tsp. salt
1/2 tsp. powdered ginger
2 tsp. curry powder
1/2 c. Italian dressing
2 tbsp. lemon juice
6 lg. lettuce leaves

Split cucumbers lengthwise; remove seeds. Cut each half lengthwise into thirds, then thinly slice crosswise. In medium bowl combine cucumbers with shrimp, eggs, salt, ginger, curry powder, dressing and lemon juice. Refrigerate until well chilled. Serve on crisp lettuce leaves. 6 servings.