Instructions: 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 saute skewers until shrimp is done. Cut tofu into 8 cubes. Broil or saute 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.

BALSAMIC VINAIGRETTE Combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon salt, 1/4 teaspoon sugar, and a dash of white pepper; mix well. Add 1/2 cup of the reserved marinade. Serve over shrimp.

Makes 1 cup

Tourism and demonstrated by EXECUTIVE CHEF WILLIAM TRASK

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