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
• 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

Instructions

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.