Source: Randy Waidner, Executive Chef for Chicago's Weber Grill Restaurant

Sauce
1 (12 ounce) 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

Shrimp
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.

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.

Makes 6-8 servings.