2-1/2 cups of peeled cooked shrimp, chilled
3 cups cooked whole-wheat penne or other like pasta
1 14-ounce can artichoke hearts, well drained and quartered
1/4 cup finely chopped yellow onion
1/4 cup chopped fresh parsley
3/4 cup mayo
1/4 cup fresh lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons plus 2 teaspoons parmesan cheese
4 lettuce leaves
Freshly ground black pepper to taste
4 medium-sized tomatoes, cut into 8 wedges

Directions
In a medium-sized mixing bowl, combine shrimp, pasta, artichoke hearts, onions, and parsley. Set aside.

In a separate bowl, combine mayo, 3 tablespoons lemon juice, garlic, oregano, basil, 1/4 teaspoon salt, pepper, and paprika. Blend thoroughly and spoon over shrimp mixture. Toss gently but thoroughly to coat. Chill for 1 hour.

At serving time, add remaining tablespoon of lemon juice and remaining 1/4 teaspoon salt. Add parmesan and toss again. Spoon 1/4 of shrimp onto a bed of lettuce, sprinkle lightly with black pepper and arrange 8 tomato wedges around each serving.

Serves 4