ARTICHOKE SHRIMP SPREAD

1 loaf poor boy bread, sliced in half horizontally
2 cans (14 oz each )artichoke hearts; drain, chopped fine
3/4 cup grated Romano cheese
1/2 cup grated parmesan cheese
1 1/2 lb cooked shrimp, chopped fine (70-90 to the pound)
1 tsp basil
2 tbsp extra virgin olive oil
1 3/4 cups mayonnaise
1 tbsp Lea and Perrin's Worchestershire Sauce
1 tbsp Louisiana hot sauce
salt and pepper

Slice bread and set aside.

Mix remaining ingredients together and spread on both halves of bread. Drizzle with a little more olive oil.

Cut in 1 1/2-inch thick slices and place on a baking sheet.

Put in a 300 degree F oven for 5 to 8 minutes to heat until bubbly.