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1
Preheat oven to 375 degrees. While the oven is preheating, shell the shrimp and cut into 1/4 inch pieces. I was using 31-40 count shrimp and cut each into thirds.
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2
Melt the butter in a skillet over medium-high heat. Add the chopped shallots and stir to coat with butter; cook for 2 minutes. Add the garlic and cut shrimp, season with salt, pepper, and the juice of one lemon half, stirring the mixture to coat. Cook, continuing to stir occasionally, for about 3 minutes, until the shrimp are lightly pink.
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3
Pour in the beer or wine, whichever you are using, to deglaze the pan, cooking until all the liquid has cooked off. Take off heat.
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4
In a separate bowl, combine cream cheese, sour cream, spinach, the juice from the other halved lemon, and the gruyere. Add the shrimp and garlic mixture to the cheese and spinach mixture, folding lightly until everything is well combined.
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5
Prepare four 10 oz. gratin dishes or an oven proof with softened butter. If using multiple dishes, distribute the mixture evenly among the dishes. Bake in a 375 degree oven for 25 minutes, or until top is golden brown and the dip bubbly.
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6
Remove from oven and let cool a bit before serving. Garnish with chopped green onions and lemon quarters, and serve with crusty bread or crackers.
