Step 1

Preheat the oven to 350°F (175°C).

Step 2

Season the shrimp with ½ tablespoon old bay, garlic powder, oregano, lime zest, black pepper, salt, and 1 tablespoon olive oil.

Step 3

Heat remaining olive oil in a hot cast iron over medium heat. Add the shrimp and sear about 2 minutes per side or until fully cooked through and pink. Remove from the pan and set aside.

Step 4

Melt the butter in the same pan the shrimp was cooked in over medium heat. Add onions, bell pepper, garlic, tomatoes, and scallions. Season with salt and saute until softened, about 3 minutes.

Step 5

Add the cream cheese and velveeta. Cook, stirring often, until completely melted, about 4 minutes.

Step 6

Add hot sauce, Worcestershire sauce, ½ tablespoon old bay seasoning, pepper jack cheese, and 2 cups shredded Mexican cheese. Continue to cook, whisk occasionally, until the cheese is melted, about 5-6 minutes.

Step 7

Leave 6 shrimp whole and chop the rest. Add chopped shrimp to dip and stir until evenly combined.

Step 8

Evenly sprinkle the top with remaining ½ cup shredded Mexican cheese.

Step 9

Bake for 10 minutes, or broil until browned and bubbly. Serve with tortilla chips or baguette bread.

Step 10

Enjoy!