Shrimp Francesca Recipe

• 1 pound uncooked Large Shrimp (peeled and deveined)
• 1 (8 ounce) can (8 to 10 count) artichoke hearts in water (drained)
• ½ cup ltalian Seasoned Bread (crumbs)
• 1 tbsp Fresh Parsley (chopped)
• 1 Lemon (juiced)
• ½ cup Butter
• 1 ½ tbsp Garlic (minced)
• 1 tbsp imported Romano Cheese (finely shredded)

• Preheat oven to 375 degrees F (190 degrees C).
• Now lightly grease a 9×13-inch baking dish.
• Arrange the shrimp evenly in the bottom of the baking dish.
• Next gently squeeze away any excess liquid from the artichoke hearts.
• Now break the hearts into quarters, and arrange them in the spaces between the shrimp.
• Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts.
• Also sprinkle lemon juice over the crumbs.
• Now melt butter with garlic in a small saucepan over medium-low heat.
• Pour the golden butter mixture over the bread crumbs.
• Dust the top with Romano cheese.
• Finally bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color. It will take about 10 to 12 minutes.
• Serve hot.