Artichoke and Shrimp Casserole

Artichoke and Shrimp Casserole

2 - 3 cans (14 oz. each) artichoke hearts
4 or 5 green onions, chopped
2 tbsp. each chopped parsley, chopped fresh chives
2 tsp. each: basil, marjoram, dill weed
2 tbsp. each sweet and spicy French dressing, fresh lime juice, sherry
3/4 cup grated mild cheddar cheese
14 oz. cooked shrimp
3/4 cup tomato juice
1 tsp. salt
dash pepper, paprika
optional extra parmesan chees

Drain artichokes. Arrange in shallow buttered 8-1/2x8-1/2"
baking dish. Combine onions, parsley, chives, herbs, dressing and 1
cup cheddar; sprinkle over artichokes. Heat shrimp slightly in tomato
and lemon juices; season with salt and pepper. Pour shrimp and juices
over artichokes in baking dish. Sprinkle remaining 1/2 cup cheese
over top. Add dabs of butter to top. Sprinkle with sherry, paprika and
parmesan cheese, if desired. Bake at 350° F. for 20 minutes. Spoon
over bed of rice. Serve with mixed green salad or favorite roasted
vegetables, and honey bread rolls.
Makes 6 servings.