Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.
Remove shrimp from liquid; discard liquid. Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.
Whisk oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture; toss to mix. Refrigerate, covered, at least 3 hours or overnight.
Line large bowl with lettuce. Spoon in shrimp mixture. Garnish with green onion. Makes 6 servings.