In a medium sized mixing bowl, stir together the softened cream cheese, mayo, lemon juice and zest, Worcestershire sauce, hot sauce, onion powder, garlic powder, chopped green onions, and chopped parsley.
Stir in the shrimp.
Taste and add salt and pepper as needed.
Chill until ready to serve.
Notes
Salad shrimp is sometimes sold frozen or canned. If yours is frozen, thaw first. The salad shrimp (or extra small shrimp) should be fully cooked with the tails already removed.
Leftover shrimp dip can be stored covered in the refrigerator for at least 3 days.