Preheat your oven to 350°F (175°C) and gather your ingredients and baking sheet.

In a large mixing bowl, combine deveined and butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper; toss until well-coated.

In a separate bowl, mix lump crab meat, cooked spinach, chopped artichokes, mayonnaise, Dijon mustard, Worcestershire sauce, breadcrumbs, cheeses, minced garlic, and fresh herbs until creamy.

Gently pack a spoonful of filling into each butterflied shrimp and arrange them on a lightly greased baking sheet.

Bake the shrimp for 20-25 minutes or until pink and cooked through with golden tops.

In a small saucepan, melt unsalted butter over medium heat, stir in minced garlic and fresh dill, and cook for 2-3 minutes until fragrant.

Drizzle the Garlic Butter Dill Sauce over the stuffed shrimp and serve warm.