From Fish, The Complete Guide to Buying and Cooking, by Mark Bittman
Be forewarned: This is the kind of dish that makes people eat more than they should. Make extra; I always do.
Time: 20 minutes
Makes 4 servings
Peel the shrimp (you can butterfly them if you like; just cut along the line of the vein, a little deeper than usual). Mince the garlic with the salt; mix it with the cayenne and paprika, then make it into a paste with the olive oil and lemon juice. Smear the paste all over the shrimp. Start a charcoal or gas grill or preheat the broiler; the fire can be as hot as you like. Grill or broil the shrimp, 2 to 3 minutes per side. Serve immediately or at room temperature, with lemon wedges.
Alternative fish for this recipe: Crayfish.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.