Fresh bread and wine transform these grilled shrimp appetizer kabobs into a light meal for four.
- 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.
- 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 Facts (California Kabobs)
- Per serving:
- 116 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 55 mg chol.,
- 226 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet