Succulent & Mouth Watering....

Succulent Shrimp Skewers with Tzatziki, Spinach, and Feta

yield: Makes 4 servings

active time: 30 minutes

total time: 30 minutes

Tzatziki is a popular Greek sauce made from yogurt, cucumbers, garlic, and dill.

I've subbed in shallots for garlic and used it to top...

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  (can also use garlic)
• 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

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.

****Serve it with your favorite bottle of  white wine, I've selected Sauvignon Blanc