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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)
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.
Yield: 1/3 cup
- 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 salt
- 1/8 teaspoon pepper
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.
- Servings Per Recipe 8,
- 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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