Shrimp and Artichoke in Peppery Butter Sauce

2 large artichokes

1 large clove garlic

1 tbsp lemon juice

1 tbsp black pepper

2 tsp Worcestershire sauce

½ tsp Tabasco sauce

½ tsp dried basil

½ tsp salt

¼ tsp oregano

¼ tsp cayenne pepper

1 stick cold butter, cut into small bits

½ lb small shrimp in shell

3 scallions, minced

Cut off artichoke stems. Discard them. With sharp scissors, trim leaves.

In a large saucepan, of boiling salted water, cook artichokes 30-40 minutes

or until tender. Preheat oven 500 degrees. Drop garlic into Food processor,

add lemon juice, pepper, Worcestershire sauce, Tabasco sauce, basil, salt,

oregano and cayenne. Pulse to combine; add butter until combined well.

Spread shrimp into a shallow baking dish. Sprinkle with scallions; drop spoonfuls

of the butter mixture on top of the shrimp. Bake for approximately 10 minutes,

or until shrimp appear pink and firm. Invert artichokes to drain.

Place artichoke in serving dish and pour sauce over them. Makes 2 servings.