VARIATION: AVOCADO-CLEMENTINE SALSA
For a fresh take, omit the lemon-dill sauce and replace it with this citrus and avocado salsa.
To make the salsa, cut away all the peel and white pith from 1 pound clementines or seedless tangerines (3 or 4 fruits). Halve, pit, and peel 1 large, firm but ripe avocado. Cut the clementines and avocado into ½-inch pieces and put them in a medium bowl. Add ¼ cup minced red onion, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon fresh lime juice, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper and stir. Serve alongside the grilled shrimp or over grilled fish.