In a food processor, add tahini paste, garlic, lemon juice, water, salt and sumac spice and pulse until smooth consistency. You amy need to add more water to achieve your preferred consistency. I like mine more on the thick side so it sticks to the shrimp. Taste and adjust seasonings as desired. Add the parley to the tarator mixture in the food processor and pulse until chopped and well mixed. Set aside. The tarator dip can be made up to 3 days in advance and kept in the refrigerator until ready for use.

In a frying pan, add your oil and add your chopped garlic and saute until aromatic. Add your shrimp, red cayenne pepper and salt and pepper and stir. Cook shrimp for only about 2-3 minutes over medium-high heat or until the shrimp are no longer translucent. Do Not Overcook the shrimp!

Serve your spicy shrimp hot from the pan with tarator dip and enjoy!