Preheat your oven to 350°F (175°C). Pat the shrimp dry with paper towels and lay them on a parchment-lined baking sheet.

Combine olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and pepper in a small bowl. Drizzle over the shrimp and let marinate for 10 minutes.

Mix crab meat, cooked spinach, artichokes, mayo, Dijon mustard, Worcestershire sauce, breadcrumbs, cheese, minced garlic, dried herbs, lemon juice, and zest in a medium bowl until well combined.

Spoon the crab mixture into the shrimp, ensuring the edges are clear. Arrange in a greased baking dish.

Bake for 20-25 minutes until shrimp are opaque and filling is bubbly and golden.

Melt butter in a saucepan over low heat, add minced garlic and dill, and stir until fragrant.

Serve the stuffed shrimp drizzled with the garlic butter dill sauce, alongside fresh salad or lemon wedges.