2. In a small bowl, whip together the mayonnaise, chives, shallots and lemon juice. Beat in a splash of sherry vinegar, then taste and add more if necessary.
3. Spoon two thirds of the mayonnaise over the shrimp and sugar snaps and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more mayonnaise. Refrigerate before serving
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.