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