INGREDIENTS
1 lb
uncooked large shrimp, peeled and deveined
1 8 ounce can
(8 to 10 count) artichoke hearts in water, drained
1/2 cup
Italian seasoned bread crumbs
1 tbsp
chopped fresh parsley
1
lemon, juiced
1/2 cup
butter
1 1/2 tbsp
minced garlic
1 tbsp
finely shredded imported Romano cheese