Peel and devein the shrimp, tails removed.
Juice the lemons and measure 1/4 cup juice, about 1 1/2 lemons.
Melt 4 tablespoons of the butter in a large skillet over medium heat.
Whisk in the chili sauce, lemon juice, garlic, Worcestershire sauce, cayenne, oregano, paprika and hot sauce.
Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes.
Add the shrimp and cook until they are pink and just cooked, about 4 minutes, flipping once.
Remove from the heat and allow to cool.
Add the cream cheese, and sour cream, then stir vigorously until smooth. Set aside.
Thinly cut the scallions separating the whites from the greens.
Chop the parsley loosely packed to measure 1/2 cup.
Add the shrimp, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper to the cheese mixture and stir to combine.
Place the shrimp mixture in a food processor and pulse until roughly chopped.
Place the dip into a broiler-safe dish.
Melt the remaining butter and pour it over the top of the dip, making sure to cover the entire surface with a thin coat of butter.
Sprinkle with the scallion greens.
Chill for at least 4 hours or overnight.
Bring the dip to room temperature. Preheat the broiler.
Broil the dip until the butter layer just begins to melt.
Serve with your favorite crackers or crusty bread. Enjoy!