Make the lemon vinaigrette by whisking all the dressing ingredients together in a bowl or shaking them in a bottle.

Wash the lettuce, watercress, and spinach thoroughly. Use a salad spinner to dry them. In a large salad bowl, combine the lettuce, watercress, spinach, and half of the shredded carrot. Add dressing to taste and toss to combine.

Divide the salad into 2 bowls. Arrange and garnish each bowl with the shrimp, grape tomatoes, egg wedges, olives, remaining shredded carrot, and Parmesan cheese. Serve immediately.