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Shrimp Skewers with Tzatziki, Spinach, and Feta

Name: Shrimp Skewers with Tzatziki, Spinach, and Feta
Cuisine: greek
Ingredients: 1 cup Greek-style (2% or nonfat) yogurt*; 1 cup 1/4-inch cubes English hothouse cucumber; 3 tablespoons chopped fresh dill; 2 tablespoons fresh lemon juice plus additional for drizzling; 2 tablespoons chopped shallots; 1 1/4 teaspoons aniseed, finely crushed, divided; Olive oil (for brushing and drizzling); 1 pound uncooked large shrimp, peeled, deveined, tails left intact; 8 cups baby spinach leaves; 3/4 cup crumbled feta cheese

A small grocery run gets this on the table.

Ingredients

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directions

1.
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
2.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
3.
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Recipes sourced from Epicurious.com.

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