Instructions: Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.

Remove shrimp from liquid. Discard liquid. (I would freeze for later use as soup or chowder broth.) Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.

Whisk Oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture, toss to mix. Refrigerate, covered, at least 3 hours or overnight.

To serve; line a large bowl with lettuce and spoon in shrimp mixture.

Garnish with green onion.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.