Combine the lemon juice, Dijon mustard, salt, pepper, and olive oil in a jar. Shake to combine. Set aside.

Cook the potatoes in a large pot of boiling, salted water until just tender. Remove and drain well. Drop the shrimp into the same pot of water. Remove as soon as they turn pink, about one minute. Place shrimp in ice water to cool. Peel and, if necessary, devein the shrimp. Refrigerate the shrimp until ready to serve.

In a large bowl combine the warm potatoes, artichoke hearts, red onion, bell pepper, sugar, salt and pepper to taste. Add as much of the dressing as necessary (you probably won’t need all of it). Refrigerate the salad until well chilled.

Just before serving remove the salad from the refrigerator and add the shrimp, basil, and thyme. Taste for seasoning and add additional dressing, salt, or pepper if needed.