1 (8 ounce) package cream cheese
1 (4 pound) fillet lemon tail
3 tablespoons lemon juice
1/2 cup chicken bouillon granules
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1 tablespoon chopped fresh thyme
2 tablespoons chopped clove garlic
1 (5 ounce) can marinated artichoke hearts
Pour cream cheese and lemon juice into a large bowl. Mix in chicken bouillon, rosemary, thyme and thyme.
Place lemon mixture in another large bowl. Stir lemon mixture into cream cheese and lemon juice mixture. Cover and refrigerate for 2 hours. Stir again before using.
Return marinated artichoke hearts to marinade.
Preheat grill for medium high heat.
Bake shrimp and rabbit (shrimp and rabbit halves halves) at 40 degrees F (2 minutes per side). Grill 4 to 5 minutes per side, or to desired doneness.