California Kabobs

Fresh bread and wine transform these grilled shrimp appetizer kabobs into a light meal for four.

California Kabobs

by 1  person

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  • 8  6  inches 
    wooden skewers
  • 4   ounces 
    pearl white or red onions (about 16), unpeeled
  • 1  14  ounce can 
    artichoke hearts, drained and quartered lengthwise
  • 12   ounces 
    medium-large shrimp, peeled and deveined
  • 12   
    refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
  • 1   
    recipe Lemon Tarragon Vinaigrette
    Radicchio or red Swiss chard leaves (optional)
    Freshly shredded Parmesan or Romano cheese (optional)
Lemon-Tarragon Vinaigrette
  • 2   tablespoons 
    olive oil
  • 2   teaspoons 
    finely shredded lemon peel
  • 2   tablespoons 
    lemon juice or dry vermouth
  • 1   tablespoon 
    snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed
  • 2   
    cloves garlic, minced
  • 1/4  teaspoon 
    crushed red pepper
  • 1/4  teaspoon 
  • 1/8  teaspoon 

Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired.
Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette
Stir together olive oil, lemon peel, lemon juice or dry vermouth, tarragon, garlic, crushed red pepper, salt; and pepper. Makes about 1/3 cup.

Nutrition information
Per Serving: cal. (kcal) 116, Fat, total (g) 5, chol. (mg) 55, sat. fat (g) 1, carb. (g) 12, fiber (g) 2, pro. (g) 8, vit. C (mg) 8, sodium (mg) 226, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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