Grilled Shrimp Cocktail

Weber Grill Restaurant Recipe

Makes 6-8 servings

1 (12 oz.) bottle mild chili sauce
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon kosher salt

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

To Make Sauce:  In a medium bowl mix all sauce ingredients together. Cover with plastic wrap and refrigerate until ready to use.

To make the 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.