Preheat oven to 350 degrees.
Separate the shrimp into two groups, reserving 5-6 shrimp in a group for the topping.
Cut the remaining shrimp into small pieces.
Heat a skillet on medium-high heat. Add the shrimp, season, and cook until it just turns pink.
Remove the shrimp and store on a plate.
Add the garlic and cook until fragrant.
Add the wine and lemon juice and simmer.
Add the cream cheese, mayo, sour cream, mozzarella, cheeses and stir until combined.
Add the red pepper flakes.
Add the cut shrimp back to the skillet.
Cook for 4-5 minutes until the cheeses are melted.
Add the mixture to a baking pan or casserole dish.
Top with the full sized shrimp.
Sprinkle the panko breadcrumbs over the top.
Bake for 20 minutes until the dip bubbles.
Sprinkle with parsley. Allow to cool before serving.