Instructions

• 
  In a medium bowl mix 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.

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  Peeling and Deveining Shrimp (Tails Left On)

  Mincing Garlic
• 
  Prepare the grill for direct cooking over high heat (230°C to 290°C).
• 
  Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch and just turning opaque in the centre, 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.
  Brush the cooking grates clean. Grill the shrimp over high heat, with the lid closed as much as possible, until they are firm to the touch and just turning opaque in the centre, 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.

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  Chopping Dill