For you garlic lovers out there (2)...

Baked Shrimp Scampi

I just wanted to share with you a couple of the dishes I made using the mojo de ajó.  The first is a redux of the baked shrimp scampi that I made back in April, but in keeping with the Mexican theme, I used fine egg noodles instead of the ravioletti.  If you decide to try this, just make sure you leave the pasta a bit undercooked before you layer on the shrimp and everything else.

This was delicious served with a salad of avocado topped romaine dressed with a bit of lime juice and extra virgin olive oil.  And to wash it all down?  Why a refreshing margarita of course!!

Mojo de Ajó and Balsamic Marinated Steak

with Mojo de Ajó Roasted Zucchini and Bell Peppers

This dish was both fantastically easy and fantastically delicious.  I mixed a few spoonfuls of the mojo de ajó with some balsamic vinegar in a gallon zippered bag before adding a flatiron steak to marinate for the day in the fridge. 

The steak was grilled to a nice medium rare, and while it was resting I mixed together some more mojo and balsamic on a cutting board to make a board dressing.  The steak was laid on the dressing, sliced thin, and give a nice swish in the dressing before serving, um, um, good.

For the veg I just tossed sliced zucchini, a diced onion, and yellow bell pepper with a few spoonfuls of the mojo before roasting in a large glass baking dish at 450 degrees for about a half hour, stirring a few times during the roasting.  Crusty bread to clean up the plate was perfect with this.