Before starting, wash and dry all produce. Preheat the oven to 450°F.Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat.Soak skewers in water, 5 min. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the garlic powder, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, quarter pepper lengthwise, then core. Quarter zucchini lengthwise. Zest lemon, then cut half into wedges (whole lemon for 4 ppl). Add mayo, sour cream, Dill-Garlic Spice Blend and lemon zest to a small bowl. Season with salt and pepper, then stir to combine.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Sprinkle with 1 tsp Old Bay Seasoning (dbl for 4 ppl), then toss to coat. Thread 6 or 7 shrimp onto each wooden skewer.

Add peppers, zucchini and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, pepper and remaining garlic powder, then toss to coat. Add peppers and zucchini to one side of the grill. Close lid and grill, flipping halfway through, until tender-crisp, 8-10 min. (NOTE: If zucchini cooks faster than peppers, transfer zucchini to a plate and cover to keep warm.)

When veggies are halfway done, add shrimp to the other side of the grill. Close lid and grill, flipping once, until shrimp are cooked through, 4-6 min.**

Divide shrimp skewers, potato wedges and veggies between plates. Serve dill-garlic sauce alongside for dipping. Squeeze a lemon wedge over shrimp, if desired.