Shrimp And Artichoke Salad

Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; the 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 (Can 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 and 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.