07 Jun GREEK SHRIMP WITH TZATZIKI, SPINACH, AND FETA
LOSE BODY FAT with the exotic, but easily made appetizer. Dazzle your friends or just enjoy this great high protein dish.
INGREDIENT ITEMS
- 1 cup Greek-style nonfat yogurt – Plain
- 1 cup 1/4-inch cubes English hothouse/seedless cucumber
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice plus additional for drizzling
- 1 tablespoons chopped fresh garlic
- Olive oil (for brushing and drizzling)
- 1 pound uncooked large shrimp, peeled, deveined, tails on
- 8 cups baby spinach leaves
- 3/4 cup crumbled low fat feta cheese
DIRECTIONS
- To make the Tzatziki: Mix Plain Greek-style Non-fat yogurt, cucumber (chopped), dill, lemon juice, and minced garlic in small bowl; season generously with salt and fresh cracked 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 lemon juice.
- Grill just until shrimp are opaque in center, about 3 minutes per side.
- Divide fresh, washed 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 low fat feta cheese and serve.