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| 1/2 | cup | sugar | |
| 1/2 | cup | water | |
| 1 | cup | olive oil | |
| 1 | teaspoon | chili oil | |
| 2 | tablespoons | lemon juice | |
| 2 | teaspoons | shallots | minced |
| 1 | teaspoon | garlic | minced |
| 3 | tablespoons | dill weed | minced fresh |
| 1 1/2 | tablespoons | parsley leaves | minced |
| 2 | teaspoons | tarragon | minced fresh |
| 2 | teaspoons | basil | minced fresh |
| 1 | d | salt | |
| 1 | dash | red pepper flakes | ground |
| 12 | large | shrimp | shelled and cleaned |
| 4 | each | sugar cane | spears, 6 x 1/4 x 1/4 inch |
| 8 | ounces | tofu | firm, drained |
| 1 | cup | daikon (chinese white radish) | shredded |
| 1/4 | cup | scallions, spring or green onions | chopped |
In a saucepan, bring the sugar and water to a boil; remove from heat.
Add oils, lemon juice, shallots, garlic, the herbs, and the seasonings.
Marinate shrimp in mixture for at least 1 hour.
Using the sugar cane spears, skewer 3 shrimp on each; reserve remaining marinade for the dressing.
Broil or sauté skewers until shrimp is done.
Cut tofu into 8 cubes.
Broil or sauté tofu until golden brown.
Place 2 tofu cubes on each plate; top with a shrimp skewer.
Garnish with daikon and green onions.
Serve with Balsamic Vinaigrette.
Makes 4 servings.
| % Daily Value* | |
| Total Fat 58.0g | 89% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 179mg | 7% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 3.0g | 11% |
| Sugars 27.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 11% | Vitamin C | 47% | |
| Calcium | 31% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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