In a medium sized glass or stainless steel bowl, toss shrimp, Olive Oil Marketplace Meyer Lemon EVOO (purchase here) and Thompson's Dill Dip Mix (purchase here) plus 1 tablespoon reserved. Let sit for 30 minutes. Heat grill to medium.

Meanwhile, whisk remaining tablespoon of the Dip Mix, lemon juice, salt, pepper and 1/2 cup sour cream in a small bowl.

Thread shrimp on Grill Comb or wooden skewers that have been soaked for at least one hour. Oil grill grates with non-flammable cooking spray. Grill shrimp until done - about 90 seconds per side. Remove shrimp from grill and keep warm.

Serve shrimp with sour cream dipping sauce.