Shrimp Skewers with Tzatziki and Crumbled Feta Cheese

Ingredients

• 1 cup Greek Style (2% or nonfat) yogurt
• 1 cup 1/4 inch cubes English cucumber
• 3 Tablespoons chopped 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 large shrimp, peeled, deveined, tails 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.