Ingredients

• 2 medium onions, thinly sliced
• 2 medium red (or green) bell peppers, thinly sliced
• 2 tablespoons cilantro, coarsely chopped
• ¼ cup extra-virgin olive oil
• 1 ½ lb peeled/deveined shrimp
• 1 cup mojo marinade
• ⅓ cup coconut milk
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Slice onions and peppers.
• Chop cilantro.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and peppers; cook 2–3 minutes or until slightly tender.
2. Stir in shrimp; cook 2–3 more minutes and until shrimp are opaque.
3. Remove pan from heat; stir in remaining ingredients (except cilantro) until blended. Sprinkle with cilantro and serve.

Ingredients

• ½ medium onion, thinly sliced
• 1 ½ lb fresh yucca
• 6 tablespoons unsalted butter
• ½ cup sliced, stuffed green olives
• ¾ cup mojo marinade

Prep

• Slice onion.
• Peel yucca and cut into 4-inch pieces; then cut each piece lengthwise into quarters.

Steps

1. Place yucca and enough water to cover in large stockpot. Cover and bring to a boil on high; boil 25–30 minutes or until tender.
2. Drain yucca.
3. Place in same pot: butter, olives, mojo, and onions; stir in yucca until blended. Serve.