Lemon Balsamic Shrimp Kabobs w/ Linguine

• 2 Lbs Medium Size Shrimp; Peeled & Deveined with tails on
• 1 Red Onion; Cut into Wedges
• 2 Jars Marinated Artichokes
• ½ Lemon
• ½ C. Sicilian Lemon White Balsamic Vinegar
• 2 Cloves Garlic; Minced
• ¼ tsp Red Pepper Flakes
• 1 tsp Italian Seasoning
• Salt & Pepper; to taste
• 1 lb Linguine

1. Prep Marinade. Drain artichokes, reserving marinade. Set artichokes aside. Add 3 T. Lemon Balsamic Vinegar to the marinade, followed by juice from the lemon, garlic, red pepper flakes, salt & pepper. Mix well.
2. In a bowl, toss 1/2 c. of the marinade with the prepared shrimp. Marinade for up to 30 minutes. Reserve remaining marinade.
3. Cook Pasta. Cook linguine until al dente, drain & add remaining marinade. Keep warm.
4. Prep Kabobs. Thread shrimp, onion & artichoke hearts onto skewers. Grill over high heat until shrimp is pink & cooked through.
5. Serve over linguine, drizzled with a generous amount of Lemon Balsamic Vinegar!

Ready in 20 minutes
Serves 6 people