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california kabobs with lemon tarragon vinaigrette

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmm!

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For california kabobs with lemon tarragon vinaigrette

  • 8 - 6"
    wooden skewers
  • 4 oz
    pearl onions
  • 1 - 14 oz. can
    artichoke hearts, drained & quartered lengthwise
  • 12 oz. md
    shrimp, peeled & deveined, tails off
  • 12
    tortellini, cheese stuffed, cooked, drained & cooled
  • LEMON TARRAGON VINAIGRETTE:
  • 2 Tbsp
    olive oil, extra virgin
  • 2 tsp
    lemon peel
  • 2 Tbsp
    lemon juice or dry vermouth
  • 1 1/2 tsp
    tarragon, dried
  • 2 clove
    garlic, minced
  • 1/4 tsp
    red pepper, crushed
  • 1/4 tsp
    salt
  • 1/8 tsp
    black pepper

How To Make california kabobs with lemon tarragon vinaigrette

  • 1
    Lemon Tarragon Vinaigrette: Mix all ingredients together. Refrigerate until ready for use.
  • 2
    Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends & gently press to slip off skins. Alternately thread onions, artichoke hears, shrimp, and tortellini onto prepared skewer. Set on oiled vegetable grilling rack, if desired.
  • 3
    Grill for 6 - 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette & turning once.
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