Prepare charcoal grill for two zone cooking.
Melt Butter (2 tablespoon) over direct heat side of grill in a cast iron skillet. Add Gulf Shrimp (1 pound) and Garlic (4 clove) and sauté for 2-3 minutes until pink stirring occasionally.
Stir in White Wine (1/4 cup) and Lemon Juice (2 tablespoon). Season with Creole Seasoning (1 tablespoon) and Fresh Parsley (1 tablespoon).
Transfer shrimp mixture to a large mixing bowl and add Cream Cheese (8 ounce), Colby Jack Cheese (8 ounce), Shredded Mozzarella Cheese (8 ounce), Grated Parmesan Cheese (4 ounce), Sour Cream (1/2 cup) and Mayonnaise (1/2 cup). Stir to combine.
Spread mixture into cast iron skillet and cook over indirect side of grill until hot and bubbly about 15 minutes.
Garnish with Scallion (to taste) and additional Creole seasoning. Serve with toasted baguettes.