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1
Special equipment: 5-cup broiler-safe casserole dish
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2
Melt 4 tablespoons of the butter in a large skillet over medium heat.
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3
Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce.
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4
Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes.
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5
Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes.
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6
Remove from the heat and let cool.
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7
When cool, place the shimp mixture in a food processor and pulse until roughly chopped.
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8
(The shrimp mixture can be made up to a day in advance and refrigerated.)
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9
Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth.
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10
Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine.
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11
Place in a 5-cup broiler-safe casserole dish and spread evenly.
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12
Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter.
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13
Sprinkle with the scallion greens.
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14
Chill for at least 4 hours and up to overnight.
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15
Just before serving, position an oven rack in the top third of the oven and preheat the broiler.
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16
Broil the dip until the butter layer just begins to melt.
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17
Serve with the crackers and crunchy bread.
