Ingredients Jump to Instructions ↓

  1. 6 inch wooden skewers

  2. 4 ounces, about 16 each, pearl white, unpeeled

  3. 1 14 ounce can artichoke hearts, drained and quartered lengthwise

  4. 12 ounces medium large shrimp, peeled and deveined

  5. 12 refrigerated spinach and cheese tortellini, cooked, drained, and cooled Radicchio leaves Freshly shredded Parmesan cheese

  6. 2 tablespoons olive oil

  7. 2 tablespoons lemon juice or dry vermouth

  8. 1 tablespoon minced fresh tarragon or 1 1/2 teaspoons dried 2 teaspoons finely shredded lemon peel

  9. 2 cloves garlic, minced

  10. 1/4 teaspoon crushed red pepper flakes

  11. 1/4 teaspoon salt

  12. 1/8 teaspoon ground pepper

Instructions Jump to Ingredients ↑

  1. 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.


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