1. In a small pot of salted boiling water, cook the beans until al dente, about 3 minutes. Drain and rinse under cold running water. Drain well. Place in a large bowl.
2. Add the shrimp, cucumbers, green onions, ¼ cup (60 ml) of the mayonnaise, the vinegar and tarragon to the bowl. Season with salt and pepper. Mix well. Set aside.
3. In another bowl, combine the lettuce with the remaining mayonnaise. Season with salt and pepper.
4. Divide the lettuce among four bowls. Top with the shrimp mixture.

A quick and tasty recipe to serve as a light meal after the holiday season.