A refreshing and cool yogurt sauce pairs perfectly with seasoned shrimp hot off the grill.
Place the spinach and parsley in a food processor. Pulse to give it a rough chop.
Add the yogurt, garlic, lemon juice, salt and pepper. Blend until well mixed and smooth.
While the food processor is running, slowly pour in the olive oil, allowing it to emulsify the sauce. Cover and refrigerator until ready to use.
To a large zip lock bag, add all ingredients, including the shrimp and carefully toss bag in hand to mix and evenly coat.
Set aside for 5 minutes for flavor to combine. To not let sit too long or the lemon will start to "cook" the shrimp.
Preheat the grill to medium heat.
Place the shrimp on skewers.
Place on grill and cook for about 2-3 minutes per side or until the shrimp is no longer pink.
Remove from the grill and transfer shrimp to a platter off the skewers. Serve immediately with the spinach yogurt dipping sauce.
The dipping sauce can be made ahead of time and kept in the refrigerator for up to 3 days. This makes a delicious main meal or a perfect appetizer dish while entertaining.