In blender, purée almonds, 3 cups cold water and garlic until milky. Add bread, 2 tbsp. oil, vinegar and Adobo seasoning; pulse until smooth. Strain through fine-mesh strainer. Refrigerate in airtight container for at least 2 hours or up to 2 days.
Divide among large shot glasses. Garnish with grapes, basil and lime zest. Drizzle with remaining oil.
To blanch almonds (or remove skins), add almonds to small pot of boiling water. Cook for 60 seconds. Drain and rinse under cold water. Squeeze each almond to remove the skin.