Grilled romaine hearts, honey curry shrimp skewers: Western Market's light and bright holiday meal

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Western Market's Jared Saverino and Steve Selvaggio helped FOX 2 create a full light and bright holiday meal.

Grilled Romaine Hearts w/ Caesar dressing and Charred Mediterranean Tofu
Serves: 4-6
Prep: 15 minutes
Wait: 1 hour
Cook: 5-10 minutes

- 1 block of "firm" tofu, gently squeezed of excess water between paper towel, cut into 1/2 inch slabs
- Romaine hearts, cut in half. Use small skewers to secure loose leaves if needed.

Tofu Marinade:
- 1/4 cup olive oil
- 1/4 cup cheap white wine
- 1/4 cup fresh squeezed lemon juice
- 3 cloves of garlic, minced
- 1 teaspoon dry Greek oregano
- Salt and pepper to taste

Caesar Dressing:
- 2 tablespoons virgin olive oil
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 cup lemon juice
- 1 clove garlic, minced
- Grated Parmigiano-Reggiano to taste, about 1/4 cup or more.
- Salt and pepper to taste

Combine marinade ingredients in small bowl and whisk to bring together. Arrange tofu slices in a shallow, square dish and cover with marinade. Allow the tofu to marinade for one hour or overnight.

Combine dressing ingredients in small bowl and stir until just combined. Add small heaps of grated parmesan until dressing comes together thick and lumpy.
Preheat grill to Medium heat.

Lightly brush romaine hearts with olive oil and place onto hot grill, cut side down,thick  stems facing center of grill for 2 minutes or until lightly charred. Remove and plate. Remove tofu from marinade and dab with paper towel. Reserve a bit of marinade. Grill tofu over medium heat until charred on both sides. Baste with a bit of reserved marinade just before removing form grill.

Lightly season with salt and pepper if needed.

Honey Curry Shrimp Skewers

Serves: 4-6
Prep: 15 minutes
Wait: 15 minutes
Cook: 2 minutes

1 lb (21-25 count) wild shrimp, peeled and deveined
Metal or wooden grilling skewers.

- 1 tablespoon olive oil
- 1 tablespoon cheap white wine
- 3 tablespoons honey
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon "Spanish" smoked paprika
- 1 teaspoon salt

Combine marinade/sauce ingredients in small bowl until blended. Split into two smaller bowls. Arrange 4-5 shrimp onto skewers and brush with marinade from first bowl. Let sit for 15 minutes.

Cook shrimp over a pre-heated grill for 1 1/2-2 minutes each side.

Drizzle cooked shrimp with reserved marinade from 2nd bowl.

Serve warm over salad or flatbread.

Dessert: Grilled Pineapple

- 1/4 Cup honey
- Juice of 2 limes (depending on how juicy the limes are)
- 1/2 teaspoon ground cinnamon
- 1/2 pineapple, cut into 3/4-inch thick rings, core removed/could substitute with peaches if you prefer
- 3/4 cup vanilla ice cream