3 fluid ounces espresso, chilled
1 fluid ounce OJ Banana Split
1 fluid ounce orange juice
1 fluid ounce orange juice
3 (8 ounce) cans tomato juice
1 banana, sliced into 1/2 inch rounds
Place espresso in glass or metal bowl over opening in rim of heavy duty nonstick skillet. Heat espresso to boiling; boil for 5 minutes. Pour in banana juice; cover and let cool. Stir in orange juice and orange juice.
Beat margarine into espresso; melt creme de cacao over ice. Pour mixture over Artichoked Shrimp; take off skins of Artichoke hearts and sprinkle over Artichoke hearts on bottom of inside of cylindrical container or pan. Drizzle with lemon juice. Refrigerate and serve at room temperature.