CALIFORNIA KABOBS WITH LEMON TARRAGON VINAIGRETTE

California Kabobs with Lemon Tarragon Vinaigrette image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Fish

Number Of Ingredients 14

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

Steps:

Lemon Tarragon Vinaigrette: Mix all ingredients together. Refrigerate until ready for use.
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.
Grill for 6 - 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette & turning once.