Rinse the shrimp under cold water, drain and pat them dry. Add them to a large mixing bowl, along with the sliced hard-boiled eggs, hearts of palm, artichoke hearts, tomatoes, cucumbers, walnuts, olives and parsley.
In a small food processor, add all the ingredients of the vinaigrette and process until smooth. You could also do this with a stick blender.
Pour the vinaigrette over the salad and mix delicately until all the ingredients are well combined.
This salad can be served immediately or made a couple of hours in advance. It will keep in the fridge for up to 24 hours.