Macaroni Grill Fonduta Gamberi

2 Cups half−and−half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice and white wine.
In a separate saucepan, melt butter.
Add shallots and saute until translucent.
Add flour to butter mixture, stirring until flour is absorbed.
Cook, stirring constantly, 2−3 minutes.
Add heated half−and−half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
Remove mixture from heat, and stir in cheese, if desired.
Pour dip into bowl and serve hot.