¾ cup Newman's Own® Caesar or Lite 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 can artichoke hearts, in brine, drained and quartered
Heat oven to 375°F. Combine 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.