Spice up your New Year's party with Mexican-style surf 'n turf

Combine the paprika, cumin, cayenne, salt and pepper in a medium bowl. Add the shrimp and toss to evenly coat.

Heat the olive oil in a large skillet over high heat. Sauté the shrimp for about 1 minute on each side. Remove from heat, stir in the lime juice and toss to coat. Transfer to a platter and serve at room temperature, or chilled, with Mexican Cocktail Sauce for dipping.

For Mexican cocktail sauce:

Mix all the ingredients, except Tabasco, together in a bowl. Taste and add Tabasco as desired. Store in the refrigerator as long as 2 days.

For steak:

Lightly toast cumin seeds in a dry, medium skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper and lime juice, and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth.              

Slice steak across the grain into diagonal strips, about 4- x 1/2-inch in size. (Tough, yet flavorful steaks like this should always be cut across the grain.) Arrange meat in a shallow pan and generously cover meat all over with marinade with your hands. Cover and refrigerate for 1 to 2 hours.

About 30 minutes before cooking, remove meat from refrigerator and thread on skewers. Heat grill or broiler until it is very hot. Grill skewers until they are at their desired doneness, about 3 to 4 minutes per side. Serve hot with Aji Amarillo Aioli and Minted Chimichurri for dipping.

For aji amarillo aioli:

Combine ingredients in small bowl. Taste and adjust seasoning as necessary. Refrigerate until ready to use.

For chimichurri:

In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to combine.

Combine tequila, guava puree, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake vigorously to chill thoroughly.

Strain into a champagne glass. Add cava sparkling wine and serve immediately. If desired, add 2 to 3 ice cubes to glass after pouring in cava.

Preheat oven to 350 degrees.

Rub vegetables all over with half of the olive oil. Arrange on a baking sheet. Tomatoes should be cut-side-up and garlic should be tucked under vegetables to prevent burning. Roast vegetables, removing tomatoes after about 15 minutes, garlic after 30 minutes, and eggplant, peppers and onions after 45 minutes to 1 hour. All of the vegetables should be softened and golden. Set aside to cool.

When cool enough to handle, peel garlic and halve it lengthwise. Peel eggplants and peppers and tear into thin strips by hand. (All of the pieces should be small enough to be scooped easily onto a slice of bread and eaten out of hand.)

Arrange roasted vegetables on a large platter, making an attractive pattern with the colors. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle with remaining olive oil and sprinkle with basil. Dot with goat cheese and olives. Serve family style with a basket of freshly toasted bread.