Sugar Cane Shrimp
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1 | c | Olive oil |
| 1 | ts | Chili oil |
| 2 | tb | Lemon juice |
| 2 | ts | Minced shallots |
| 1 | ts | Minced garlic |
| 3 | tb | Minced fresh dill |
| 1 1/2 | tb | Minced parsley |
| 2 | ts | Minced fresh tarragon |
| 2 | ts | Minced fresh basil |
| 1 | ds | Salt |
| 1 | ds | Ground red pepper |
| 12 | lg | Shrimp, shelled and cleaned |
| 4 | Sugar cane spears (6 x 1/4 x 1/4 inch) | |
| 8 | oz | Firm tofu; drained |
| 1 | c | Shredded daikon |
| 1/4 | c | Chopped green onions |
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