Hot Scampi Dip

Chop the shrimp.

Heat 3 TBSP of the butter in a saute pan to bubbling. Add the shallots and saute to soften, about 3 minutes. Add the garlic and saute 2 minutes. Add the shrimp and saute, stirring, until pink and firm, about 4 minutes. Add the white wine and simmer for 2 to 3 minutes to loosen all of the pan juices. Set aside.

Combine the basil and green onion in a bowl.

Heat the half-and-half in a saucepan over medium heat until hot, but not boiling. Whisk in the cream cheese in chunks until well blended. Add the Fontina cheese and 1/4 cup of the Parmesan cheese by handfuls, whisking until thoroughly melted. Add the chile flakes, thyme, half of the green onion mixture and all of the cooked shrimp mixture. Whisk to blend and simmer gently for 2 to 3 minutes. Remove from heat and whisk in the lemon juice, salt and pepper. Transfer the mixture to a 1/2 quart serving/baking dish. The dish can be completed through this stage and refrigerated for up to 24 hours.

Preheat oven to 400F. Sprinkle the top with the remaining Parmesan cheese and drizzle with remaining TBSP of melted butter. Bake for 18 to 20 minutes, until browned and bubbling. Served sprinkle with remaining green onion mixture.