Ingredients:
1 tablespoon butter
2 tablespoons finely grated fresh ginger
2 garlic cloves, minced
1/4 cup cider vinegar
1/4 cup dry fino sherry wine (optional)
1 cinnamon sticks
1 (35 ounce) cans peeled tomatoes, drained, seeded and coarsely chopped
1/4 cup light brown sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/4 cup honey
salt & freshly ground black pepper
1 lb medium shrimp, shelled and deveined
Directions:
Melt butter in a saucepan over moderately high head. Add ginger and garlic and stir until fragrant. Add vinegar, optional sherry and cinnamon stick and stir until it resembles a glaze (one minute or so). Stir in tomatoes, sugar, cumin, cayenne and cloves. Reduce to low and simmer about 1 hour, until liquid has evaporated. Discard the cinnamon.
Stir in honey, salt and black pepper. Use a food processor or blender and puree, if you you like. Let cool.
Light a grill or preheat the broiler.
Cover shrimp with 1/3 – 1/2 of the COOLED tomato jam and marinate for 30 minutes at room temperature. Set the remaining jam aside.
Grill shrimp for about 2 minutes per side. They should be lightly charred on the outside and opaque throughout.
Spoon extra jam over shrimp to taste.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.