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Shrimp Skewers with Tzatziki, Spinach, and Feta
- 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
Directions:View on Bon Appetit
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