1 (14 oz.) can artichoke-hearts
1 1/2 lbs. cooked shrimp
3 tbsp. butter
1 clove garlic, minced
1 onion or 4 green onions, chopped
1/4 lb. mushrooms, sliced
1 can mushroom soup
1/2 c. mayonnaise
1 tbsp. Worcestershire sauce
2 tbsp. sherry
1/2 c. Parmesan cheese, grated
1 pkg. frozen spinach
Salt & pepper
Paprika

Place artichoke hearts in buttered casserole. Spread shrimp over hearts. Saute garlic, onions and mushrooms in butter. Add soup, mayonnaise, Worcestershire sauce, sherry, Parmesan cheese, salt and pepper. Add thawed and drained spinach. Pour over shrimp. Sprinkle with more cheese and paprika. Bake 20 minutes until bubbly at 375 degrees. May be garnished with chopped parsley.