• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup Greek-style (2% or nonfat) yogurt*

  2. 1 cup 1/4-inch cubes English hothouse cucumber

  3. 3 tablespoons chopped fresh dill

  4. 2 tablespoons fresh lemon juice plus additional for drizzling

  5. 2 tablespoons chopped shallots

  6. 1 1/4 teaspoons aniseed, finely crushed, divided

  7. Olive oil (for brushing and drizzling)

  8. 1 pound uncooked large shrimp, peeled, deveined, tails left intact

  9. 8 cups baby spinach leaves

  10. 3/4 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  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.


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