Preheat the oven to 350°. In a mixing bowl, beat the softened cream cheese until smooth. Whisk in the mayo, sour cream, half the scallions, and Texas Pete® Original Hot Sauce. Fold in half of the cheese; aside.
Place a cast-iron skillet over medium heat with the butter. Toss in the red pepper and onion to sauté until soft then add the grated garlic. Sauté until fragrant then add the chopped shrimp.
Season the shrimp with the creole seasoning. Stir the shrimp with the veggies and cook through. The shrimp should be completely pink; about 2-4 minutes. Turn off the heat, squeeze in the lemon juice, and remaining scallions.
Carefully fold the cream cheese base into the shrimp. Top the dip with the remaining cheese and bake for 15-18 minutes to heat through and melt the cheese. Sprinkle with chopped parsley if desired.