Hello Everyone!

I get so excited when my Bon Appetit magazine comes in the mail...I pour myself a nice tall glass of iced tea and sit on the porch perusing my magazine. I am always on the hunt for new recipes that are refreshing and new to my family.

In the August issue I found several, beginning with their recipe from the Pink Sands resort in the Bahamas for Goombay Smash, a delicious tropical cocktail topped with a pineapple slice and orange slice, made with 4 different types of rum, orange and pineapple juices that is sure to make you want to do the Rumba on the beach!

There is also a recipe for Grilled Scallops and Nectarines with Corn and Tomato salad, another one for Lemon-Lime, Corn and Jalapeno Relish and still another one for Fresh Stone-Fruit Chutney. Their focus this month is on fresh ingredients and why not, Summer is in high gear and it calls for fast and easy...

My attention was called to the recipe and picture for shrimp skewers with tzatziki, spinach and feta. They say a picture is worth a thousand words and this one says it all... An inviting plate of greens with shrimp tossled in tzatziki and feta cheese on top...how good is that? refreshing, fast, delicious and healthy is what I am thinking... so that is on tonight's menu.

I did cut corners by using Spring Greens instead of spinach (used it all up in yesterday's lasagna), bought cooked large shrimp instead of raw and even tho' my own homemade tzatziki sauce is good, I do recognize when someone else's is better. I bought a cup for $3.00 at Romano's, a local Greek restaurant in town that makes a superb sauce. It will be plenty for DH and me and you can't beat the price. Alongside the salad, a few toasted pita triangles to dip in the extra sauce.

For dessert, I will serve a strawberry, blueberry, blackberry parfait using vanilla yogurt, drizzled very lightly with honey and topped with toasted almonds.

Happy Cooking!
Gina

SHRIMP SKEWERS WITH TZATZIKI, SPINACH AND FETA
serves 4
source: Bon Appetit, August 2008 issue

1 cup Greek-style (2% or non-fat) yogurt
1 cup 1/4 inch cubes English hothouse cucumbers
2 Tbsp. fresh chopped dill
2 Tbsp. fresh lemon juice plus additional fro drizzling
2 Tbsp. chopped shallots
1 1/4 tsp. aniseed, finely crushed and divided
olive oil for brushing and drizzling
1 lb. uncooked shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese

Mix Greek-style yogurt, cucumber, dill, 2 Tbsp. lemon juice, shallots and 3/4 tsp. crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.

Prepare barbeque (med-high heat), brush grill with oil, thread shrimp onto 4 metal skewers. Brush all over with olive oil, sprinkle with salt and pepper and remainng crushed aniseed. Grill just until shrimp are opaque in center, about 3 min 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 and sprinkle with feta cheese.