Preheat your oven to 350°F (175°C).

In a mixing bowl, combine olive oil, smoked paprika, Old Bay, garlic powder, onion powder, Italian seasoning, and black pepper. Toss the deveined and butterflied shrimp until well-coated and marinate for about 10 minutes.

In a separate bowl, blend crab meat (if using), well-drained cooked spinach, chopped artichokes, mayonnaise, breadcrumbs, cheese, minced garlic, Dijon mustard, Worcestershire sauce, dried herbs, and fresh lemon juice and zest.

Gently fill each butterflied shrimp with the stuffing mixture, ensuring each shrimp is generously stuffed.

Transfer the tray to the oven and bake for 20-25 minutes until the shrimp appear opaque and the filling is golden brown.

While baking, melt unsalted butter in a saucepan with minced garlic and fresh dill for a quick garlic butter sauce.

Remove the stuffed shrimp from the oven, let rest, and serve drizzled with garlic butter sauce.