In a small bowl, mix together garlic, ginger, honey, and soy sauce.
Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce mixture in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
Serve immediately with remaining honey soy sauce drizzled on top.
Swap shrimp for tofu chunks or chickpeas to make it vegan/vegetarian.
To make the dressing, add the egg yolk, mustard, anchovy paste and garlic in a bowl. Whisk until the mixture looks homogeneous. Slowly add the oil, continuously whisking. Make sure that the oil gets well incorporated. Add the Parmesan. Taste and adjust the seasoning with salt and pepper. Reserve.
Cut the bacon in small strips and sauté on medium high heat. Sauté for 3-4 minutes or until the bacon is nice and crisp. Place the bacon strips on paper towels to soak up excess fat. Break into pieces once cooled. Reserve.
Set your grill to medium high heat. Cut the romaine hearts in half, vertically. Grill the romaine hearts (placing the inside of the romaine down) for 2-3 minutes. Remove from the heat and set on your serving platter. Add the radishes, bacon pieces and shaved Parmesan and drizzle with the dressing.
Chop the potatoes, rinse them, and put them in a medium-size glass bowl. Sprinkle the potatoes with 1/4 teaspoon salt and 1/4 teaspoon black pepper, stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2-4 minutes until fork tender.
While the potatoes are cooking, warm a large skillet over medium-high heat. Add the oil and as soon as it's simmering, add the onions. Saute for a few minutes, until the onion is barely tender and lightly browned. Add the garlic and the kielbasa. Cook while stirring frequently, for about 3 minutes. When the potatoes are tender, add them to the skillet. Toss to coat, adding a small additional drizzle of oil if needed. Spread the potatoes across the pan and allow them to cook for 2-3 minutes, stir and continue cooking until lightly browned.
Add the cabbage and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine, add 1 tablespoon water to the skillet and reduce heat to medium-low. Cover with lid. Cook for about 2 minutes, until the cabbage is bright green and barely wilted. Taste and add additional salt, only if needed. Enjoy!
For this recipe, I prefer the cabbage barely wilted, with a slight crunch. If you like yours a bit more tender, simply add a few minutes to the final cooking time and remove from the heat when it is cooked to your liking. Recipe adapted from Bare Feet in the Kitchen.