Ingredients

• 32 peeled/deveined large shrimp (about 1 lb)
• ¾ cup silken tofu
• ⅓ cup Key lime juice
• 3 tablespoons + 1 teaspoon honey, divided
• 16 (6-inch) wooden skewers
• 2 tablespoons olive oil spread (or margarine)
• 3 teaspoons blackening seasoning, divided

Steps

1. Thaw shrimp if needed. Preheat grill on medium; drain tofu. Place tofu, lime juice, and 3 tablespoons honey in medium bowl; whisk until blended and smooth. Place 4 shrimp on work surface; lay hand flat on shrimp and push pointed end of 1 skewer through tails, then 1 skewer through heads so shrimp lie flat. Repeat with remaining 28 shrimp and 14 skewers (wash hands).
2. Combine spread, 2 teaspoons blackening seasoning, and remaining 1 teaspoon honey in small bowl until blended; brush evenly over shrimp skewers.
3. Place skewers on grill. Sprinkle with remaining 1 teaspoon blackening seasoning. Cook 2 minutes; flip and cook 1–3 more minutes until shrimp are pink and opaque. Transfer to serving platter; serve with lime sauce.

Chef's Tip: Shrimp may be cooked in grill pan preheated on medium and coated lightly with oil; cook time will be about the same.

Ingredients

• 2 large tomatoes
• 1 medium red onion
• 2 ripe Hass avocados
• 8 oz fresh mozzarella cheese
• 1 cup light sour cream
• 1 tablespoon honey
• 2 teaspoons white balsamic vinegar
• 2 tablespoons fresh cilantro
• ¼ teaspoon pepper

Steps

1. Cut tomatoes into ½-inch-thick wedges; slice onion thinly. Halve avocados, scoop out flesh, and cut into quarters. Cut mozzarella in half lengthwise, then slice thinly. Alternate tomato, avocado, onion, and cheese slices on serving platter.
2. Place sour cream, honey, vinegar, cilantro, and pepper in food processor bowl (or blender); process until smooth. Drizzle over salad and serve.