california kabobs with lemon tarragon vinaigrette
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For california kabobs with lemon tarragon vinaigrette
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8 - 6"wooden skewers
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4 ozpearl onions
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1 - 14 oz. canartichoke hearts, drained & quartered lengthwise
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12 oz. mdshrimp, peeled & deveined, tails off
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12tortellini, cheese stuffed, cooked, drained & cooled
- LEMON TARRAGON VINAIGRETTE:
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2 Tbspolive oil, extra virgin
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2 tsplemon peel
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2 Tbsplemon juice or dry vermouth
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1 1/2 tsptarragon, dried
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2 clovegarlic, minced
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1/4 tspred pepper, crushed
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1/4 tspsalt
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1/8 tspblack pepper
How To Make california kabobs with lemon tarragon vinaigrette
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1Lemon Tarragon Vinaigrette: Mix all ingredients together. Refrigerate until ready for use.
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2Soak 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.
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3Grill for 6 - 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette & turning once.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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