Line a platter with the salad greens. Carefully slice the eggs in half lengthwise. Carefully remove the yolks and place in a bowl. Arrange the egg halves on the platter. Mash the egg yolks until very smooth. Add the mayonnaise, curry powder, lime juice and salt. Vigorously whip until the mixture is smooth and light. Spoon or pipe the filling into the egg halves. Top each with two shrimp and two thin slices of green onion. Tent with plastic wrap and refrigerate until ready to serve.
Can be made a few hours in advance of serving.