Shrimp And Tortellini Appetizer Kabobs

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Eight 6 inch wooden skewers

4 ounces, about 16 each, pearl white, 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

Radicchio leaves

Freshly shredded Parmesan cheese

2 tablespoons olive oil

2 tablespoons lemon juice or dry vermouth

1 tablespoon minced fresh tarragon or 1 1/2 teaspoons dried

2 teaspoons finely shredded lemon peel

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon ground pepper

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