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Ingredients

• 8 6-inch  wooden skewers
• 4 ounces  pearl white or red onions (about 16), unpeeled
• 1 14-ounce can  artichoke hearts, drained and quartered lengthwise
• 12 ounces  medium-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)

Description

Fresh Bread And Wine Transform These Grilled Shrimp Appetizer Kabobs Into A Light Meal For Four.

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