Ingredients

• 1 (13 ounce) can artichoke bottoms, drained
• 4 scallions, chopped
• 3 garlic cloves, minced
• 4 tablespoons butter
• 1 1/2 lbs shrimp, peeled and deveined
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 2 tablespoons sherry wine
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 cup parmesan cheese, grated
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• paprika
• 1/4 lb mushroom, sliced