Grilled Shrimp Cocktail

Sauce
1 bottle (12 ounces) 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), peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon 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

Recipe Instructions
To make sauce: In a medium bowl, mix together the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.

In a medium bowl, combine the shrimp with the remaining ingredients, except the dill. Toss gently to evenly coat the shrimp. Cover and refrigerate for 30 minutes to 1 hour.

Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place the shrimp in a medium bowl. Add the dill and toss to coat them evenly. Serve warm with the sauce.

Makes 6 to 8 servings