Rinse shrimp under cold running water. Bring 4 cups water and 1 teaspoon salt to boiling in a saucepan. Add shrimp and simmer, uncovered, for 1 to 3 minutes or until shrimp turn opaque. Rinse under cold running water; drain.

Cook artichoke hearts according to package directions. Drain and cut into halves or quarters. Combine shrimp and artichokes in a plastic bag; set the bag into a deep bowl. In a screw-top jar combine oil, lime juice, chili pepper, cilantro or parsley, onion, garlic, and salt. Cover and shake well. Pour over shrimp mixture. Close bag tightly, then turn to coat all ingredients. Marinate in the refrigerator for at least 2 hours or up to 12 hours, turning bag occasionally.

To serve, drain mixture. Thread a shrimp, an artichoke, and a cherry tomato half or wedge on a short skewer or wooden appetizer pick. Serve on a lettuce-lined plate, if desired. Makes 30 appetizers.

Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear disposable gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.