6 cups spring mix or red leaf lettuce

4 whole ripe tomatoes, large, chopped

14 oz canned artichoke hearts, rinsed and drained

½ each red onion, thinly sliced

1 ½ lb fresh shrimp, peeled and deveined

2 tsp Italian seasoning

2 tsp sweet paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1 dash cayenne pepper, to taste

1/4 tsp salt

1 tsp grated lemon zest

2 tbsp grated Parmesan cheese

½ cup creamy vinaigrette, Italian Vinaigrette