Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

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1 head peeled garlic cloves

1 (15-ounce) can white beans, rinsed and drained

1 (15-ounce) can water-packed artichoke hearts, strained

1/4 cup tahini (sesame paste)

1 tablespoon fresh lemon juice

2 large green tomatoes

1 jalapeno, seeded and minced

2 tablespoons chopped fresh cilantro leaves

2 tablespoons fresh lime juice

Salt and ground black pepper

2 teaspoons olive oil

1 pound large shrimp, peeled and deveined

1/4 cup chopped scallions, as optional garnish