Sugar Cane Shrimp

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. To make 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.