Combine first 5 ingredients in a large bowl; cover and chill 1 hour. Grill shrimp over medium-high heat 3 to 5 minutes or until done.

Place greens in 4 martini glasses or serving dishes. Dollop 3 tablespoons horseradish sauce in center of each, and arrange 4 shrimp around rim. Serve with lemon slices.

Arrange first 3 ingredients on salad plates. Drizzle with vinaigrette, and sprinkle with cheese.

Combine sesame seeds on a plate; evenly coat both sides of tuna steaks. Heat a large, heavy skillet over high heat until very hot. Sear tuna 1 minute per side for rare, 3 minutes per side for medium-rare. Remove from heat, and set aside.

Heat sesame oil in a large wok or saucepan over high heat. Add vegetables, and stir-fry about 2 minutes or just until crisp-tender. Add Teriyaki Stir-Fry Sauce to taste.

Slice tuna steaks in half, and serve with rice and teriyaki vegetables. Drizzle with sweet chili sauce.

Combine butter and chocolate in a large, heavy saucepan over low heat. Cook, stirring occasionally, just until butter and chocolate melt. Remove from heat.

Stir in brown sugar and next 3 ingredients.

Combine flour, baking powder, and salt. Stir into chocolate mixture. Stir in walnuts.

Pour batter into a foil-lined 13- x 9-inch baking dish. Bake at 350° for 30 minutes. Cool and cut into squares. Top with ice cream, Chocolate-Walnut Ganache, strawberries, and whipped cream.