California Kabobs

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

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8 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Grill:
6 mins to 8 mins
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California Kabobs

Ingredients
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)

Directions

  1. 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.
  2. 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

Ingredients

2
tablespoons olive oil
2
tablespoons lemon juice or dry vermouth
1
tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed
2
1/4
teaspoon crushed red pepper
1/4
teaspoon salt
1/8
teaspoon pepper

Directions

  1. 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
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