Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Dill Guide for Step 6 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Soak wooden skewers in water. Set aside. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with pepper and half the garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) 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 the top of the oven, rotating sheets halfway through.)

While potatoes roast, quarter peppers, then remove the stem and core. Peel, then mince or grate garlic. Finely chop dill. Cut lemon into wedges. Add 1 tbsp oil (dbl for 4 ppl) and half the garlic to a small bowl.

Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper and half the Old Bay Seasoning. Thread 6 shrimp onto each wooden skewer.

Add peppers to a large bowl. Drizzle with 1 tbsp oil (dbl for 4 ppl) and season with remaining Old Bay Seasoning and remaining garlic salt. Toss to coat. Add peppers to grill and close lid. Grill until tender-crisp, flipping halfway through, 8-10 min.

When peppers are halfway done, brush shrimp with garlic oil. Add shrimp to the other side of the grill, then close lid. Grill, until shrimp are cooked, flipping halfway through, 4-6 min.\*\*

While shrimp and peppers cook, stir together remaining garlic, mayo, sour cream and half the dill in another small bowl. (NOTE: Reference dill guide.) Squeeze a lemon wedge over top (use 2 lemon wedges for 4 ppl), then season with salt and pepper. Divide shrimp, potatoes and peppers between plates. Sprinkle with remaining dill, if desired. Serve dill-garlic sauce and a lemon wedge alongside.