Macaroni Grill's Shrimp & Artichoke Dip

Ingredients: 2 cups half-and-half 1 tablespoon clam juice 2 teaspoons dry white wine 3 tablespoons butter 1 shallot -- finely chopped 2 tablespoons flour 4 cups rough chopped spinach 1 cup canned artichoke hearts -- chopped 8 large shrimp -- peeled, cleaned, chopped 1/8 teaspoon cayenne pepper (more to taste) 1/8 teaspoon freshly ground black pepper 1/2 cup shredded Mozzarella cheese -- optional Directions: In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

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