Pasta with Shrimp and Marinated Artichoke Hearts

I've been making this cold shrimp pasta for years.  I normally use 21/25 count shrimp, or even smaller, but I have shrimp that I brought back from Pensacola that is huge, so I just cut them in half and some in thirds.  I love marinating my artichoke hearts because they turn out way better than the canned or jarred ones.

I usually make this dish ahead of time.  I cook and peel the shrimp and marinade the artichoke hearts the day before.  I take the marinade out of the refrigerator an hour or two before assembling the salad so the olive oil comes back to room temperature.  I also add the cooked shrimp to the marinade while I'm boiling the pasta and chopping the rest of the ingredients. 

You can eat the salad right away but I prefer to eat it cold.  I do take it out of the refrigerator about an hour before serving.

2 (14 oz.) cans artichoke hearts, drained and cut into fourths.

¾ cup olive oil
Grated zest of one lemon
Juice of one large lemon
2 T. sherry or red wine vinegar
2 t. oregano, preferably Mexican
2 cloves garlic, finely minced
½ t. each pepper and salt

Combine the above ingredients in a saucepan and bring to simmer.  Remove from heat and let sit for a few hours at room temperature or refrigerate overnight. 

In a large serving bowl, combine marinated mixture with the following ingredients:

1-1/2 lbs. cooked, peeled and deveined shrimp

14 oz. cooked large (not jumbo) shell pasta (or pasta of your choice)*
½ cup finely chopped red onion
½ chopped Italian parsley
1 pint cherry or grape tomatoes
½ cup sliced black olives (2.25 oz. can)

*The only large (not jumbo) shells I have ever found here are Skinner brand.  They come in 12 ounce packages but I find that 14 ounces just works better for this salad.  So I add another 2 ounces of shells (that's one cup dry).