First, to prepare the shrimp and mushrooms, drain the mushrooms thoroughly using a strainer. Bring the wine to a boil with a tablespoon of oil, a pinch of salt, the garlic, and a few drops of Tabasco. Add the shrimp and let them cook for about 3 minutes.
Let the shrimp cool in the cooking liquid. Drain the shrimp and cut them into 2 or 3 pieces depending on their size, then place them in a bowl. Reduce the cooking liquid over high heat.
Meanwhile, wash the lettuce leaves and gently pat them dry using paper towels or a clean cloth. Arrange the leaves on a serving plate or individual plates.
Cut the mushrooms into small pieces and combine them with the shrimp. Season everything with mayonnaise, previously thinned with a tablespoon of the cooking liquid, and the lemon juice.
Mix thoroughly. Adjust the salt and garnish with chopped parsley. Arrange the shrimp and mushrooms on the lettuce just before serving.