Preheat your Traeger grill to 225* with the super smoke feature
On a cookie sheet, place two blocks of cream cheese on parchment paper
Score the top of the cream cheese with a sharp knife
Season the cream cheese on the top and sides with Brunch Junkie seasoning
Place the cream cheese in the grill for about an hour (ideally) or 30 minutes (at minimum)
Allow the cream cheese to bathe in the wood-fired flavor
While the cream cheese smokes, prepare the shrimp
Toss the shrimp in 1 tablespoon of melted butter and more Brunch Junkie seasoning
Place the seasoned shrimp on another cookie sheet and place that sheet in the grill
Smoke the shrimp for about 20 minutes until pink and opaque
Pull the shrimp and cream cheese from the grill and allow to cool completely
Remove the shells from the smoked shrimp and then roughly chop the shrimp into ½ inch pieces. Set aside.
Prepare the dip:
Combine a block of the smoked cream cheese, chopped celery, diced green onions, lemon juice, garlic, horseradish, hot sauce and worcestershire sauce. Mix well and then fold in the chopped shrimp.
Transfer the mixture to a grill-proof bowl or casserole dish.
Place the prepared dip in the grill at 375* and bake for 15-20 minutes until heated through and bubbly.
Serve with crudites, crostini made from the baguette and crackers.