For the shrimp

• 2 lbs 16-20 Shrimp deveined and butterflied
• 2 teaspoons smoked paprika
• 1 tbsp olive oil
• 1 tsp old bay
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• 1/2 tsp pepper

For the filling

• 8 oz lump or claw crab meat optional
• 1 cup cooked spinach strained & chopped
• 6 oz chopped artichokes strained & chopped
• 1 cup mayo you can also use sour cream or cream cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire
• 1/2 cup Italian breadcrumbs
• 8 oz cheese I used mozzarella and pepperjack
• 1 tbsp minced garlic 
• 1 tsp dried herbs
• 1 tbsp fresh lemon juice
• zest of lemon

For the Garlic Butter Dill Sauce

• 4 tbsps unsalted butter
• 1 tbsps minced garlic 
• 1 tsp fresh dill chopped