Shrimp Boat

• 1 each boboli shells 12 inch of 4 6 inch
• 1 tablespoon butter or margarine
• 1 tablespoon olive oil
• 2 tablespoons scallions, spring or green onions
• 1 tablespoon parsley leaves minced
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon rosemary leaves
• 10 large shrimp cleaned
• 1 tablespoon lemon juice
• 4 ounces ricotta cheese
• 1/4 cup artichoke hearts sliced

1. Heat butter and olive oil in skillet.
2. Saute onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes.
3. Add wine and cook, stirring frequently, until about 13 cups of the mixture remains.
4. Add the shrimp and cook until pink.
5. Set aside.
6. Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered.
7. Top with artichokes and spoon half of the onion mixture over the artichokes.
8. Arrange the shrimp on top in a pinwheel design.
9. Spoon remaining onion mixture over the shrimp.
10. Bake at 450~ for 5 to 7 minutes or until Boboli is crisp.
11. Garnish with parsley sprigs and lemon if desired.

boboli shells, butter, olive oil, scallions, parsley, basil, oregano, rosemary, shrimp, lemon juice, ricotta cheese

Taken from recipeland.com/recipe/v/shrimp-boat-33611 (may not work)