Preheat oven to 200C/400F/Gas 6. Line a large rimmed baking sheet with parchment paper and set aside.

To make the roasted garlic dip, slice a thin sliver from the head of garlic, just enough so the cloves are exposed. Drizzle the cloves with olive oil and place the whole bulb on a small piece of aluminum foil and wrap tightly.

Place in the pre-heated oven and roast for 40 minutes, or until the garlic is tender and creamy. Remove from oven and set aside to cool slightly.

While the garlic is cooling, prepare the shrimp seasoning by combining the olive oil, minced garlic, Dijon mustard, ground cumin, and grated Parmesan cheese in a large glass or another non-reactive bowl. Season with salt and black pepper, to taste.

Add 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 are just firm and pink. Do not overcook.

While the shrimp is roasting, squeeze roasted garlic cloves into a blender or food processor.

Add 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 shrimp from the oven and sprinkle with lemon juice and fresh parsley.

Toss to combine when just cool enough to handle.

Serve immediately with the creamy roasted garlic dip. Enjoy!