Beat cream cheese with onions, dressing mix and dill weed until smooth. Pack mixture into 3-cup mold that has been lined with plastic wrap. Chill until firm, about 2 hours. Unmold onto serving plate, gently removing plastic wrap. Arrange shrimp around mold.
Garnish with parsley. Serve with crackers.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.