Thursday, February 5, 2009

California Shrimp Kebabs with Lemon Tarragon Vinaigrette

After last nights heavy dinner of steak, Carbs and more Carbs (YUM), I'm feeling like something on the lighter side for dinner. This shrimp recipe is definitely the bill. This recipe is healthy, delicious and ridiculously easy to throw together. What more could you really want from a recipe? I'm not sure yet what I'm going to whip up for dessert yet...something with a ton of chocolate I can tell you that much! I won't even feel guilty about it tomorrow because of how healthy dinner is going to be! I love rationalizing myself into indulgence :) That's probably why I love Fat Tuesday so much. Unbridled indulgence on a random week day...absolutely love that theory!

  • 86-inch wooden skewers
  • 4 ounces pearl white or red onions (about 16), unpeeled
  • 114- ounce can artichoke hearts, drained and quartered lengthwise
  • 1 lb large shrimp, peeled and deveined
  • 12 refrigerated spinach-and-cheese tortellini, cooked, drained, and cooled
  • Lemon Tarragon Vinaigrette (see recipe below)
  • Radicchio or red Swiss chard leaves (optional)
  • Freshly shredded Parmesan or Romano cheese (optional)
Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and 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 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon-Tarragon Vinaigrette and turning once. To serve, place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese, if desired. Makes 8 servings.
Lemon-Tarragon Vinaigrette: Stir together 2 tablespoons olive oil; 2 teaspoons finely shredded lemon peel; 2 tablespoons lemon juice or dry vermouth; 1 tablespoon snipped fresh tarragon or 1-1/2 teaspoons dried tarragon, crushed; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; and 1/8 teaspoon pepper. Makes about 1/3 cup.

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