Shrimp Boat

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 crust 12 inch or 4 6 inch Boboli shells
1 tablespoon butter or margarine
1 tablespoon olive oil
2 tablespoons green onion -- chopped
1 tablespoon parsley -- minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon rosemary
10 large shrimp -- cleaned
1 tablespoon lemon juice
4 ounces ricotta cheese
1/4 cup artichoke hearts -- sliced
 

Preparation:

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