Shrimp Francesca

• 1 pound uncooked large shrimp, peeled and deveined
•  1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
•  ½ cup Italian seasoned bread crumbs
•  1 tablespoon chopped fresh parsley
•  1 lemon, juiced
•  ½ cup butter
•  1 ½ tablespoons minced garlic
•  1 tablespoon finely shredded imported Romano cheese

1.  Preheat the oven to 375 degrees F . 
2. Lightly grease a 9x13-inch baking dish.
3.  Arrange shrimp in the bottom of the prepared baking dish. 
4. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. 
5. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
6.  Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs.
7.  Sprinkle with Romano cheese.
8.  Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and
9.  orange-pink in color, 10 to 12 minutes. 
10. Serve hot.