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California Kabobs

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

4.0 by 8 people
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  • Makes: 8 servings
  • Prep: 30 mins
  • Grill: 6 mins to 8 mins

California Kabobs



  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



  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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