this came from the newman's own website ¾ cup Newman’s Own Caesar Salad Dressing ¼ cup dry white wine (or water) 1 Tbsp. small capers, rinsed 2 Tbsp. chopped flat-leaf parsley 1 Tbsp. chopped basil leaves ½ cup seasoned dry breadcrumbs 1 lb. large shrimp, cleaned, deveined and butterflied 1 14-oz. can artichoke hearts, in brine, drained and quartered Heat oven to 375F. Combine Newman’s Own Caesar Salad Dressing, wine, capers, parsley, and basil in 9”x13” glass casserole. Remove ¼ cup of mixture and reserve. Add shrimp and artichoke hearts to casserole; coat well with sauce. In a small bowl mix breadcrumbs with reserved ¼ 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; garnish with steamed asparagus tips.
