50 Recipes, #32: Spicy adobo shrimp cocktail

Recipe from the August 2009 Gourmet, served with saffron rice pilaf. Not including the time it took the shrimp to thaw, everything was ready in less than half an hour and tasted delicious. (Not that you can really go wrong with adobo sauce anyway.)

Later this week: something for Rosh Hashanah, either honey cake or the nothings from today's paper, assuming I can figure out how to prop open our broken oven door.