For the Shrimp:

• 2 lbs large shrimp (16–20 count), peeled, deveined, and butterflied
• 2 teaspoons smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon black pepper

For the Filling:

• 8 oz lump or claw crab meat
• 1 cup cooked spinach, strained and chopped
• 6 oz artichoke hearts, strained and chopped
• 1 cup mayonnaise (or substitute with sour cream or cream cheese)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ cup Italian breadcrumbs
• 8 oz shredded cheese (mozzarella and pepper jack recommended)
• 1 tablespoon minced garlic
• 1 teaspoon dried herbs
• 1 tablespoon fresh lemon juice
• Zest of one lemon

For the Garlic Butter Dill Sauce:

• 4 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 teaspoon fresh dill, chopped