Bring 6 cups of water to boil in a large pot. Add the bay leaf, hot sauce, peppercorns, and lemon slices; boil, covered, for ten minutes. Add the shrimp and cook through, about 3 minutes; remove to a platter and cool. Peel shrimp and finely chop; set aside.

In a large bowl, mix together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, parsley, and garlic powder. Gently fold in the chopped shrimp; season to taste with salt and pepper.

Cover and refrigerate for at least 1 hour. Serve with vegetable crudités, crackers, or sliced baguettes.

Optional: Dip can be served hot as well; place dip in a 2-quart baking dish and bake at 350F for 30 minutes, or until bubbly.