3/4 cup Newman’s Own Caesar or Light Caesar Salad Dressing
1/4 cup dry white wine (or water)
1 tablespoon small capers, rinsed
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil leaves
1/2 cup dry bread crumbs
1 pound large shrimp, cleaned, deveined and butterflied
1 (14 ounce) can can artichoke hearts, in brine, drained and quartered
Heat oven to 375 degrees F. Combine Newman’s Own Caesar or Light Caesar Salad Dressing, wine, capers, parsley, and basil in 9×13-inch glass casserole. Remove 1/4 cup of mixture and reserve. Add shrimp and artichoke hearts to casserole; coat well with sauce.
In a small bowl, mix breadcrumbs with reserved 1/4 cup dressing mixture and sprinkle evenly over shrimp and artichokes. Bake for 20 minutes. (If desired, place casserole under broiler for a few minutes to lightly brown the top.)
Serve shrimp over couscous or rice pilaf.