Home Previous Next

Source

Epicurious.com

Servings/Yield

--

Ingredients

• 1 cup greek-style yogurt
• 1 cup english cucumber, 1/4 inch cubes
• 3 tablespoons dill, chopped
• 2 tablespoons lemon juice
• 2 tablespoons shallot, chopped
• 1 ¼ teaspoons aniseed, finely crushed
• 1 pound uncooked large shrimp
• 8 cups baby spinach leaves
• ¾ cup crumbled feta cheese

Method

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.