- 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.