- Servings: 8
|Eight 6" Wooden Skewers|
|4||Ounces, about 16 each, pearl white, unpeeled|
|1× 14 oz can||Artichoke Hearts, drained and quartered lengthwise|
|12 oz||Medium Large Shrimp, peeled and deveined|
|12||Refrigerated Spinach & Cheese Tortellini, cooked, drained, and cooled|
|Freshly Shredded Parmesan Cheese|
|2 Tbsp||Olive Oil|
|2 Tbsp||Lemon Juice or Dry Vermouth|
|1 Tbsp||Minced Fresh Tarragon or 1 1/2 Teaspoons Dried|
|2 tsp||Finely Shredded Lemon Peel|
|2 cloves||Garlic, minced|
|¼ tsp||Crushed Red Pepper Flakes|
|⅛ tsp||Ground Pepper|
Soak the skewers in water for 30 minutes and drain. Pour boiling water over the onions, let stand for 3 minutes, and drain. Trim off root ends and gently press to slip off skins. Alternately, thread onions, artichoke hearts, shrimp, and tortellini onto prepared skewers. Set on oiled vegetable grilling rack, if desired.
Prepare a lemon-tarragon vinaigrette by combining the final nine ingredients and mixing well, or shaking in a screw-top bottle. Grill the kabobs for 6-8 minutes on rack or directly on grill until shrimp turn opaque, brushing frequently with the vinaigrette, and turning once.
To serve, place the grilled skewers over radicchio leaves and pass Parmesan cheese.