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Shrimp Skewers with Tzatziki, Spinach, a




Source of Recipe


Epicurious
Shrimp Skewers with Tzatziki, Spinach, and Feta

http://www.epicurious.com/images/recipesmenus/2008/2008_august/242967_116.jpg

* 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

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Preparation

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.

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.

*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.