Shrimp Parmesan Zucchini Boats

Directions

• Cut each zucchini in half, lengthwise. Scoop out the flesh. Roughly chop and save for later.
• Brush zucchini boats with olive oil. Sprinkle with about a half teaspoon of the garlic herb seasoning.
• Heat a grill over medium-high heat, and place zucchini boats on, cut side down. Grill for about 5 minutes.
• Melt 2 tablespoons of butter in a large skillet over medium high heat. Add shrimp, remaining garlic herb seasonings, and 1 tablespoon lemon juice. Cook for 5 minutes, until bottom starts to turn golden brown. Turn and cook for another minute. Transfer to a bowl and set aside.
• Add remaining 2 tablespoons of butter to skillet. Stir in chopped zucchini flesh and artichoke hearts. Cook until soft, about 5 minutes. Add garlic and fry for another 1-2 minutes.
• Place grilled zucchini boats on a baking sheet. Stuff with cooked zucchini filling.
• Tear each shrimp into smaller pieces and place on top of zucchini filling. Top with grated parmesan cheese.
• Heat under broiler until cheese turns golden brown, about 5 minutes.
• Serve warm!