Creamy Shrimp Scampi Dip

• 1 tbsp butter
• 1 lb medium shrimp, peeled, deveined & roughly chopped
• 5 cloves garlic, minced
• 1 generous pinch of red pepper flakes
• 1/2 whole lemon juiced
• 1 tsp salt, to taste
• 1/2 tsp cracked black pepper
• 1 tbsp Sriracha sauce
• 1/4 cup white wine, such as Pinot Grigio
• 4 oz cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup fresh flat leaf parsley, chopped
• 3/4 cup of mozzarella cheese, shredded
• Panko breadcrumbs for top
• Loaf french bread, sliced into 1/2 inch slices
• Olive oil & sea salt

Melting butter in a large skillet on medium heat. Once melted, add garlic & chili flakes. Stir & cook for a minute. Add shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of the wine cook off, then season with salt & pepper and pour in lemon juice. Give a stir, then remove everything from the skillet & place into a bowl.

In a separate bowl, add cream cheese, mayonnaise, sour cream, parsley, Sriracha & mozzarella cheese & stir.

Preheat your oven to 375 degrees.

Once the shrimp mixture has slightly cooled, add to the cream cheese mixture. Give another good stir.

Fold mixture into a baking dish, then cover the top with breadcrumbs. Bake until the breadcrumbs are nice & golden, and the dip is warmed through, about 15 minutes.

Serve with sliced French bread that is drizzled with olive oil & sea salt. This can be done ahead of time by baking on a cookie sheet for 10 minutes at 375. Stored covered in an airtight container.