Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----dip-----
   1      pound         spinach -- stems removed, or
   1      10 ounces pa  spinach
   2                    green onions and tops
                        sliced
     1/2  cup           packed parsley sprigs
     1/2  teaspoon      dried dill weed
     1/2  cup           plain nonfat yogurt
     1/2  cup           nonfat sour cream
     1/4  cup           nonfat mayonnaise dressing
   1      teaspoon      anchovy paste
     1/8  teaspoon      ground nutmeg
     1/8  teaspoon      salt
   1      pinch         ground white pepper
   3      tablespoons   fresh lemon juice
                        -----shrimp-----
   1      cup           parsley sprigs
   1      cup           water
   2      tablespoons   fresh lemon juice
   1      clove         garlic -- halved
   1      teaspoon      dried tarragon leaves
     1/8  teaspoon      cinnamon
     1/8  teaspoon      salt
   1      pound         large shrimp -- in shells
                        vegetable cooking spray
                        -----crudités-----
   2      cups          broccoli florets
   4      ounces        snow peas
   2                    green peppers -- cut into
   1      rings         or strips
   1      medium        zucchini -- cut into spears or
                        sliced

Preparation:

Dip: In a large pot, place spinach with water that clings from washing. Cook covered over medium heat until completely wilted, about 5-7 minutes. Drain and rinse immediately under cold water. Place spinach in strainer and press to extract as much liquid as possible. In a food processor, place spinach with green onions, parsley and dill weed; process to puree. Add remaining dip ingredients except lemon juice; process until smooth. Stir in lemon juice to taste. Refrigerate until ready to serve. Shrimp: In a blender, process all ingredients except shrimp and cooking spray until smooth. Let mixture stand in blender container 5 minutes, or until green part rises to top, leaving water below. Shell shrimp, leaving tails intact if desired. In a baking dish, arrange shrimp in a single layer; spray lightly with cooking spray, tossing to coat. Spoon parsley mixture evenly over shrimp, discarding water at bottom of container. Turn shrimp to coat with parsley mixture. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add 1/4 of the shrimp and sauté, turning over once, just until opaque in center, 1-2 minutes. (Be careful not to overcook.) Remove shrimp to plate. Wipe out skillet and repeat with remaining shrimp in three batches. Serve shrimp warm, room temperature or cold; refrigerate if not serving within one hour. Serve shrimp and dip with crudités arranged on a platter.