Drain artichoke hearts, reserving marinade. In a large bowl combine shrimp, peas, artichoke hearts, rice, and clams. Toss to mix.
For dressing, in a screw top jar combine reserved artichoke marinade, Italian dressing, and turmeric. Cover and shake well. Pour over shrimp mixture. Toss gently to coat.
Cover and chill until serving (up to 4 hours). Just before serving, gently stir cherry tomatoes into shrimp mixture. Line salad plates with lettuce leaves. Serve shrimp mixture on lettuce-lined plates. Makes 4 servings.