Fill large saucepan two-thirds full of water. Salt generously, bring to gentle boil.

Fill large bowl with half cold water and half ice. Gently drop green beans into boiling water, cook for 30 seconds. Using skimmer or slotted spoon, remove beans, and submerge in ice bath.

Gently drop shrimp into boiling water, cook for one and a half minutes or until opaque. Remove and submerge in ice bath. Remove beans and shrimp from ice bath, pat dry.

In large bowl, whisk together vinegar, sugar, and Dijon mustard. Stir in herbs, capers, and shallots. Cool beans, shrimp, artichoke hearts, tomatoes, and onion into vinegar oil dressing. Season with salt and pepper. Serve immediately.

If not immediately using, follow recipe, except reserve shrimp and beans until just before serving.