This was simple but good. The shrimp were broiled with a glaze of peach jam, adobo sauce (aka the sauce in the chipotle can), and lime juice. Served with corn, and chard (with a little bit of leftover leek) sauteed in duck fat. Because I liked the chard so much last time. The shrimp would be better grilled, but I had to do everything together in the kitchen for baby management purposes.