45 large shrimp (about 2 pounds total, peeled and de-veined)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh dill
Sauce: In a medium bowl mix all sauce ingredients together. Cover
with plastic wrap and refrigerate until ready to use.
Shrimp: Place the shrimp in medium bowl. Add all the remaining ingredients (except
dill). Toss gently to evenly coat shrimp. Cover and refrigerate for 30 minutes
to 1 hour.
Thread each shrimp through the head and tail onto skewers.
Place skewers on cooking grate and grill shrimp over direct high heat until
just cooked, 2 to 3 minutes, turning once halfway through grilling time. Remove
shrimp from skewers and place in a medium bowl. Add dill and toss to coat evenly.
Arrange shrimp on platter.
Serve warm or at room temperature with sauce.
Yield: 6-8 servings
Source: Randy Waidner, Executive Chef for Chicago's Weber Grill Restaurant