Toast pumpkin seeds in ungreased skillet over medium heat, stirring frequently, until seeds begin to pop, swell and turn golden brown, 4 to 5 minutes. Transfer to plate to cool. Reserve 2 tablespoons for garnish.
Heat oil in small skillet over low heat. Add jalapeño, garlic and cumin; cook for 1 to 2 minutes or until softened but not browned.
Place jalapeño mixture in food processor or blender. Add the pumpkin seeds, 1/4 cup chicken broth, 3 tablespoons lime juice, salt and pepper. Whirl until a thick puree, scraping down the side of the bowl as needed.
Add enough of remaining broth until dip is consistency of slightly thin peanut butter, or thicker, if you wish. Taste for seasoning, adding remaining lime juice if needed. Cover and refrigerate. Serve with assorted raw vegetable sticks and cooked shrimp if you wish. Garnish dip with reserved pumpkin seeds. Makes about 1-1/2 cups.