• 16 raw jumbo shrimp, deveined in shell
  • Extra virgin olive oil, about 1/2 cup for brushing
  • Coarse salt and black pepper
  • 2 lemons, halved
  • Pantry Club® Gourmet Cucumber Dill Dip Seasoning


  • Preheat a griddle or grill pan on high heat.
  • Butterfly the shrimps by slicing them almost through lengthwise, but leave the shell on the shrimp. (This will keep the shrimp tender while grilling over high heat.)
  • Brush the shrimps with oil and then sprinkle with Pantry Club® Gourmet Cucumber Dill Dip Seasoning on both sides.
  • Season with salt and black pepper to taste.
  • Grill shrimps for 2 minutes on each side, until the shells are hot pink and the shrimp is opaque.
  • Very gently squeeze and place the two lemon halves on the grill at the last minute. The heat will release the juice from the lemons.
  • Just before serving, squeeze the grilled lemon wedges over the shrimp, then enjoy!