Shrimp Dip

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8 ounces cream cheese, room temp

1/4 cup mayonnaise

2 to 4 Tbsp of lemon juice (2 if regular lemon, 4 if Meyer lemon), more to taste

1 teaspoon finely grated lemon zest

3/4 pound cooked, shelled, small pink shrimp (salad shrimp)

1/4 cup sliced scallions, including the greens

2 Tbsp finely chopped fresh parsley

1/4 teaspoon Tabasco or Crystal hot sauce

Freshly ground black pepper to taste

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