Mix the artichokes (drained), olive oil, lemon juice, red wine vinegar, sea salt, lemon zest, oregano, garlic and freshly ground black pepper in in sauce pan. Heat until it simmers, covered; then let stand 30 minutes. If you wish, it may be refrigerated overnight.
One hour prior to serving, cook whole wheat pasta shells until al dente (firm to the bite); drain and rinse in cool water and drain again.
Toss cooked pasta with artichokes and marinade, the tiger shrimp, red onion, parsley, tomatoes and black olives. Serve immediately.
SBcanning truly enjoys this recipe and knows you will too. It is terrific and serves 6 - 8 people. Enjoy!