Rinse and drain the canned shrimp thoroughly to remove excess salt and liquid. Reserve about 6-8 of the largest shrimp pieces for garnish, then finely chop the remaining shrimp into small, bite-sized pieces. Slice the green onion into thin 1/8-inch rounds, keeping the white and light green parts separate from the darker green tops for layered flavor. This prep ensures your dip has a pleasant texture throughout with some visual appeal on top.

In a medium bowl, combine the softened cream cheese and mayonnaise, stirring together until completely smooth and no lumps remain. I like to use a flexible spatula and work the mixture against the side of the bowl—this gives a creamier result than just whisking. The softened cream cheese is key here; cold cream cheese will create a lumpy texture that's hard to fix once you add the other ingredients.

Add the chopped shrimp from Step 1, the white and light green parts of the green onion, garlic salt, lemon juice, and cayenne pepper to the cream cheese mixture. Fold everything together gently but thoroughly, being careful not to break up the shrimp pieces any further. Taste and adjust seasoning if needed—I like to add a small pinch of fresh black pepper at this stage for subtle warmth.

Transfer the dip to a serving bowl and arrange the reserved whole shrimp on top for an attractive presentation. Sprinkle the remaining dark green onion pieces and a light dusting of black pepper over the surface as a final garnish. Serve immediately with crackers and fresh vegetables like cucumber slices, celery, and bell peppers for dipping.