• Preheat oven to 400°F. Line a large rimmed baking tray with parchment paper and set aside.

To Prepare The Dip

• To make the roasted garlic dip, slice a thin sliver from the head of garlic, at the end where the stalk was. Cut just enough so the cloves are exposed. Drizzle the cloves with olive oil. Place the whole bulb on a small piece of aluminum foil and wrap tightly. Place in the preheated oven and roast for 40 minutes, or until the garlic is tender. Remove from oven and set aside and allow it to cool slightly. While the garlic is cooling, prepare the garlic shrimp seasoning.

To Prepare The Garlic Parmesan Shrimp

• Combine the Olive Oil, minced Garlic, Dijon Mustard, ground Cumin, and grated Parmesan Cheese in a large bowl. Season with salt and black pepper, to taste. Add the shrimp to the bowl and toss to combine.
• Transfer the seasoned shrimp to the prepared baking sheet and place in preheated oven to roast for 6 to 8 minutes, or until the shrimp just begin to firm and turn pink. Do not overcook.
• While the shrimp is roasting, squeeze the roasted garlic cloves into a blender or food processor. Add the Sour Cream, Greek Yogurt, Lemon Juice, Lemon Zest, Ground Cumin, and Cayenne Pepper, if using, and blend until smooth and creamy. Season with salt and black pepper, to taste, and transfer to a small serving bowl.
• Remove the shrimp from the oven and sprinkle with lemon juice and fresh parsley. When just cool enough to handle, toss to combine. Serve immediately with the creamy roasted garlic dip. Delicious!