1: Preheat oven at 350 F.
2: Defrost, pat dry, and butterfly shrimp; season with olive oil, salt, smoked paprika, garlic powder, oregano, and black pepper.
3: To make the stuffing, mix lump crab meat, spinach, breadcrumbs, mayonnaise, old bay seasoning, garlic, lemon juice and zest, salt, and pepper.
4: Scoop the stuffing and place it on the inner side of the shrimp and arrange them in a 9-inch skillet or baking dish.
5: Drizzle lemon butter (reserve some for finishing) and bake for about 20 minutes or until internal temperature is at 145F.
6: Finish with the remaining lemon butter, more lemon, dill and enjoy!
