Italian Shrimp Salad with Marinated Artichoke Hearts, Bell Pepper, and Red Onion

Combine the garlic, shrimp, garlic, Italian seasoning blend, and a generous pinch of salt in a bowl and toss to combine. Set aside.

Heat a large pan over medium-high heat and when hot, add the oil. When the oil is hot, add the onion and bell pepper. Cook over medium-high heat until lightly charred and the vegetables are tender, about 10 minutes. Season with a bit of salt, to taste, transfer to a plate and set aside. Do not clean the pan.

Add the shrimp to the now empty pan and cook over medium-high heat, flipping the shrimp when they turn opaque, about 2-3 minutes. Cook the second side until opaque as well, another 2 minutes. Season to taste with more salt, as desired. Add back the reserved cooked onion and bell peppers, red pepper flakes, marinated artichokes, and red wine vinegar. Stir to combine well. Sprinkle with parsley and serve over a bed of torn butter lettuce leaves.